Penn Herb Wellness Guide
Beet and Potato Chicken Salad
This chicken salad is loaded with earthy beets and crunchy walnuts.
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
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.
Nutrition Facts
Calories 487
Calories from Fat 257 (53%)
(43%)Total Fat 28g
(35%)Saturated Fat 7g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
(34%)Cholesterol 102mg
(24%)Sodium 576mg
(33%)Potassium 1163mg
Total Carbohydrate 26g
(13%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(63%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.