Beet and Potato Chicken Salad
This tasty entrée salad features a hash mixture of chopped poached chicken breasts combined with diced beets and potatoes.
4 chicken breast halves, boneless and skinless
1 cup whole pickled beets, drained
2 cups diced, cooked potatoes
1 red onion, minced
1/4 cup chopped dill pickle
1/4 cup mayonnaise
1/4 cup sour cream
1 bunch watercress, washed and trimmed
3 strips bacon, cooked and diced
1/4 cup walnuts, toasted and chopped
- 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.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.