Instructions: In a medium saucepan, place raw chicken and cover with cold water. Bring to a simmer over medium-high heat, cover and simmer for 8 minutes, just until the meat is opaque and firm. Remove chicken from pan. Cool.

Dice salad-bar beets or canned pickled beets to make 1 cup. Place in a small bowl and set aside. Chop cooked chicken into smallish bite-size chunks. Place in a large bowl. Stir in the cooked potatoes (red-skins are best for this salad; leave on peel), beets, red or sweet onion, dill pickle, mayo and sour cream.

Add salt unless potatoes were cooked in heavily salted water and chicken was salted; grind in black pepper or a mixture of pink, white and green dried peppercorns.

Line a large platter with watercress. Top with salad, then sprinkle with bacon bits and walnuts, which have been toasted until crisp and fragrant in a small, ungreased skillet over medium heat. Serve at room temperature for best flavor.

Tip: Do not make this salad ahead of time unless you hold out the diced beets and toss them in at the last minute.

Serves 4

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