Beet and Potato Chicken Salad

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins


4-- chicken breast halves, boneless and skinless
1cup whole pickled beets, drained
2cups diced, cooked potatoes
1-- red onion, minced
1/4cup chopped dill pickle
1/4cup mayonnaise
1/4cup sour cream
1bunch watercress, washed and trimmed
3slices bacon, cooked and diced
1/4cup walnuts, toasted and chopped


  1. 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.
  2. 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. 
  3. Line large serving platter or bowl with watercress. Top with chicken and potato salad. Sprinkle with bacon and walnuts. 

From the American Midwest.

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 4g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 5g
  • Cholesterol 90mg
  • Sodium 420mg
  • Potassium 680mg
  • Carbohydrate 30g
  • Fiber 3g
  • Sugars 9g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 10%