Beet and Potato Chicken Salad

Preparation:  20 min. Cooking: 10 min. Total: 30 min.
Recipe photo
  • 4 boneless, skinless chicken breast half
  • 1 Cup pickled beets , drained
  • 2 Cup cooked potatoes , diced
  • 1 red onions , minced
  • 4 Tbsp dill pickle , chopped
  • 4 Tbsp mayonnaise
  • 4 Tbsp sour cream
  • 1 watercress sprigs , washed and trimmed
  • 3 bacon slice , cooked and chopped
  • 4 Tbsp 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.

For more great chicken recipes, visit www.eatchicken.com.
Calories
430 Cal
Fat
18 g
Carbs
33 g
Protein
34 g
Fiber
4 g
Sugar
3 g
Cholesterol
90 mg
Sodium
550 mg


Nutrients

Fiber     4 g
Fat     18 g
Sugar     3 g
Carbs     33 g
Protein     34 g
Calories     430 Cal

Fats

Fat, Poly     6.5 g
Fat, Mono     5.6 g
Fat, Sat     4.6 g
Fat, Trans     0 g
Fat, Percent     38 %

Vitamins

Vitamin, K     14 mcg     11 %
Vitamin, A     190 IU     6.5 %
Vitamin, B12     0.4 mcg     18 %
Niacin     14 mg     86 %
Riboflavin     0.2 mg     16 %
Vitamin, C     14 mg     16 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.9 mg     55 %
Vitamin, E     0.8 mg     5.4 %
Panto, Acid     1.6 mg     33 %
Choline     100 mg     18 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     58 mcg     5.8 %
Phosphorus     340 mg     48 %
Magnesium     74 mg     18 %
Copper     0.4 mcg     43 %
Fluoride     41 mcg     1000 %
Zinc     1.8 mg     17 %
Cholesterol     90 mg     0.6 %
Sodium     550 mg     36 %
Selenium     30 mcg     55 %
Manganese     0.6 mg     8.7 %
Potassium     750 mg     16 %
Iron     1.8 mg     23 %