This tasty entrée salad features a 'hash mixture' of chopped poached chicken breasts combined with diced beets and potatoes.

Beet and Potato Chicken Salad

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

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.
3. Chop chicken into 1 inch chunks; place in large bowl. Stir in potatoes, beets, red onion, dill pickle, mayonnaise and sour cream.
4. 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.