Mix chicken, soy sauce, sesame seeds and ginger in a large bowl. If you have time cover and place in the fridge for two hours to marinate. Slice beetroot into thin matchsticks and place in a large bowl. Cook the potato in salted boiling water for 10 minutes or until tender. Refresh under cold running water and drain. Cook the beans for 2-3 minutes or until bright green and tender crisp, drain and add to the beetroot with the potato, mint and almonds.Gently toss until just combined. Mix the mayo, yoghurt, mustard and lemon juice in a small bowl, season with salt and pepper and pour over the beetroot mixture. 8 Drain the chicken from the marinade and cook in a hot pan for 3-4 minutes each side or until golden brown and cooked through.