Beet and Potato Chicken Salad

4 Servings
100% would make this recipe for Beet and Potato Chicken Salad again.

A Traditional Recipe for Contemporary Times

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Beet and Potato Chicken Salad Ingredients

4 whole chicken breast halves boneless and skinless	1/4 cup Mayonnaise
1 cup whole pickled beets drained	1/4 cup sour cream
2 cups cooked potatoes diced	1 bunch watercress washed and trimmed
1 whole Red onion minced	3 strips Bacon cooked and diced
1/4 cup dill pickle chopped	1/4 cup Walnut toasted and chopped

Instructions for Beet and Potato Chicken Salad

In medium saucepan, place chicken breasts and cover with cold water. Over medium-high heat, bring water to a simmer; cover and cook for 8 minutes, until chicken breasts are firm and opaque. Remove chicken from pan; cool.

Dice beets and place in small bowl; set aside. Chop chicken into 1 inch chunks; place in large bowl. Stir in potatoes, beets, red onion, dill pickle, mayonnaise and sour cream.

Line large serving platter or bowl with watercress. Top with chicken and potato salad. Sprinkle with bacon and walnuts.

Main Ingredient: ChickenCuisine: American