Beet and Potato Chicken Salad

Recipes » Salad » Potato Salads

A Traditional Recipe for Contemporary Times

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Chicken

(3, 1) 100% would make again (reviews)

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Ingredients

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Verified by stevemur

Original recipe makes 4

4 wholeboneless and skinless chicken breast halves

1 cupwhole pickled beets; drained

2 cupscooked potatoes; diced

1 wholeRed onion; minced

1/4 cupdill pickle; chopped

1/4 cupMayonnaise

1/4 cupSour cream

1 bunchwatercress; washed and trimmed

3 stripsBacon; cooked and diced

1/4 cupWalnut; toasted and chopped

Beet and Potato Chicken Salad Preparation

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.