The Notebooks
by Josée Fiset

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warm chicken and yellow beet salad

Served in a single generous portion or in smaller cups reminiscent of tapas, this salad offers a delicious contrast between the crunchy, raw beet and the tender, juicy, mildly spiced chicken. The configuration of spices creates an explosion of different flavours in every bite. The dressing is on the light side, to give these taste sensations room to shine.

Preparation : 20 minutes

Baking : 10 minutes




1. In a large bowl, combine the chicken with the paprika, turmeric, Cajun spices and onion powder until well coated. Season with salt and pepper.

2. In a large frying pan, heat the oil and pan-fry the chicken until golden brown and fully cooked, about 10 minutes (or steam it, if you prefer). Transfer to a large bowl.

3. Add the beet slices to chicken in bowl, and gently mix. Serve salad in a serving dish or in cups, topped with the fresh herbs and sprouts, with the vinaigrette on the side.


1. In a small bowl, whisk together the mayonnaise, lemon juice and green onion. Add salt and pepper; refrigerate.


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