You are here: Home » Recipes » Beet and Potato Chicken Salad Beet and Potato Chicken Salad Yield 4 servings Prep 10 mins Cook 10 mins Pickled beets provide a surprise touch to this picnic staple. National Chicken Council PrintEmail Ingredients 4 -- chicken breast halves, boneless and skinless1 cup whole pickled beets, drained2 cups diced, cooked potatoes1 -- red onion, minced1/4 cup chopped dill pickle1/4 cup mayonnaise1/4 cup sour cream1 bunch watercress, washed and trimmed3 slices bacon, cooked and diced1/4 cup 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.