Beet and Potato Chicken Salad
National Chicken Council
- Yield: 4 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 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
Instructions
- 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.
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%