Bring a pot of water to a boil over high heat. Once boiling, lower the heat, gently add the eggs to the pot, and cook for 10-12 minutes. When the time is up, transfer the hard-boiled eggs into a bowl of ice water and let them rest for 2 minutes before peeling. Halve the peeled, hard-boiled eggs.

Place the watercress on a cutting board. Use a large, sharpened knife to trim away and discard the thick stalks. Remove any yellow leaves and limp sprigs.

Use a vegetable peeler to remove the beetroot’s skin. Cut the beetroot into thin slices, then quarter them.

Air-fry almonds at 320°F for 10 minutes, then chop them roughly.

Roughly chop the fresh parsley.

Marinate the chicken breasts: On a large platter, add 8 oz skinless, boneless chicken breast, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Gently massage the seasoning onto both sides of the chicken breasts.

Boil the beetroot: Bring a pot of water to a boil and add 6 oz quartered slices of beetroot. Cook for 12 minutes or until tender-crisp. Remove the beetroot from the heat and set them aside to cool.

Cook the chicken breasts: Place a large non-stick pan over low heat and add the well-seasoned chicken breasts. Pan-sear each side of the chicken breasts for 4 minutes (8 minutes in total). Remove the chicken breasts from the heat, allow them to cool down, then cut them into small cubes.

Make the dressing: In a small mixing bowl, add 1 tsp sesame oil, 2 tbsp Japanese mayonnaise, 1 tbsp Tahini paste, 1 tbsp reduced-sodium soy sauce, and 1 tsp unsalted roasted white sesame seeds. Mix well.

Cut the chicken

Assemble the salad and serve: With 3 oz of watercress, make a bed of greens on a shallow platter for your chicken and egg salad. Atop, add the cooked beetroot, cubed chicken breasts, hard-boiled eggs, and almonds, then drizzle the dressing all over. Garnish with 2 tbsp chopped parsley. Toss the salad well and enjoy!