Turkish · Lunch
Shredded Chicken Walnut Salad (High-Protein)
Poached chicken breast shredded and tossed with cooked green lentils, walnuts, red onion and parsley in a walnut-yoghurt dressing sharpened with pomegranate molasses. Rooted in Turkish circassian chicken tradition, this version leans the sauce with yoghurt and folds in lentils for body, fibre and extra protein.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
475Calories
52.1gProtein
20.2gFat
20.8gCarbs
6.1gSugar
6.5gFiber
530mgSodium
131mgChol
3.8gSat Fat
945mgPotassium
135mgCalcium
3.5mgIron
0.4mcgVitamin B12
8mgVitamin C
high-fiber
protein-rich
low-carb
high-protein
Instructions
1
Prep
Pat the chicken breast dry and set out the lentils, walnut, yogurt, garlic, red onion and parsley to have everything ready to combine.
2
Poach
Submerge the chicken in lightly salted water over medium heat and simmer 15–18 minutes until it reaches 165°F, then lift onto a plate.
3
Rest
Cool 10 minutes until the chicken is cool enough to handle, then shred it into fine strands using two forks.
4
Toast
Dry-toast the walnut in a small skillet over medium-low heat for 3–4 minutes, shaking often, until it smells nutty and darkens slightly.
5
Whisk
In a bowl, whisk together the yogurt, grated garlic, pomegranate molasses, olive oil, salt and pepper into a smooth dressing.
6
Toss
Add the shredded chicken, cooked lentils, toasted walnut, sliced red onion and chopped parsley to the bowl and toss until coated.
7
Plate
Mound the salad on a plate, scatter reserved walnut on top, dust with paprika and drizzle with pomegranate molasses.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 1/2 cup200g cooked green lentils
- 2 oz56g walnut
- 3/4 cup188g plain yogurt
- 22 small clove garlic
- 11 small red onion
- 4 tbsp16g parsley
- 2 tsp2 tsp pomegranate molasses
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp sweet paprika
