Beet and Potato Chicken Salad

• From: Eat Chicken

Ingredients

• 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

This chicken salad is loaded with earthy beets and crunchy walnuts.

Directions

• 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.