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
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 4|
|Calories from Fat: 250 (43%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 96mg||30 %|
|Sodium 714.5mg||25 %|
|Potassium 1223.9mg||32 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 42.4g|
|Protein 35.7g||51 %|
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Calories per serving: 580
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