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
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.
Makes 4 servings.
Nutrition Information,
Per Serving: 483 calories; 33 g protein; 30 g carbohydrate; 24
g fat; 5 g saturated fat
Recipe provided courtesy
of the National Chicken Council. Used with permission.
