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Side Dishes > Fruit & Salad

Beet And Potato Chicken Salad


Servings: 4

From the American Mid-West


4 chicken breast halves, boneless and skinless

1 cup whole pickled beets, drained

2 cups diced, cooked potatoes

1/4 cup chopped dill pickle

1/4 cup mayonnaise

1/4 cup sour cream

1 bunch watercress, washed and trimmed

3 stips 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.

Nutritional Information:

Total Fat 24.00g 

Saturated Fat 5.00g 

Total Carbohydrate 30.00g 

Protein 33.00g