Turkish · Lunch
Shredded Chicken Walnut Salad (Low-Chol)
Poached shredded chicken breast tossed with toasted walnuts, garlic, and paprika-infused olive oil in the Circassian style. Onion, parsley, and red wine vinegar brighten the mix, served chilled over lettuce as a light, protein-forward Turkish salad with nutty, savoury finish.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
448Calories
44.2gProtein
26.8gFat
8.9gCarbs
2.4gSugar
2.9gFiber
775mgSodium
75mgChol
3.9gSat Fat
830mgPotassium
66mgCalcium
2.6mgIron
0.4mcgVitamin B12
10.5mgVitamin C
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat chicken breast dry, season lightly with salt, and set aside while poaching liquid heats.
2
Poach
Bring chicken stock to a bare simmer over medium heat, slip in chicken breast, and poach 12–14 minutes until centre reaches 165°F (74°C).
3
Cool
Lift chicken onto a plate and let rest 15 minutes at room temperature, then shred into thin strands with two forks.
4
Toast
Dry-toast walnut in a small skillet over medium-low heat 2–3 minutes, shaking often, until darker and fragrant.
5
Build
In a mixing bowl, whisk together olive oil, minced garlic, paprika, red wine vinegar, remaining salt, and black pepper until paprika tints oil deep orange.
6
Toss
Add shredded chicken, toasted walnut, thinly sliced onion, and chopped parsley to bowl and toss until evenly coated.
7
Chill
Cover and refrigerate salad 30 minutes until cold throughout, allowing flavours to settle.
8
Plate
Spread shredded lettuce on a plate and mound chilled chicken walnut salad on top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast, boneless and skinless
- 56g56g walnut
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 4 tbsp4 tbsp olive oil
- 11 small onion
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp red wine vinegar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 86g86g romaine lettuce
- 240ml240ml chicken stock, for poaching
