Beet and Potato Chicken Salad

Beet and Potato Chicken Salad

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Beet and Potato Chicken Salad"

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A Traditional Recipe for Contemporary Times


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

Original recipe makes 4



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.


Republished with Permission, National Chicken Council


Added on Award Medal
Verified by stevemur
Calories Per Serving: 580 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10 years ago

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