Turkish · Lunch
Shredded Chicken Walnut Salad
Poached chicken breast is hand-shredded and tossed with toasted walnuts, garlic, lemon juice and olive oil into a creamy dressing, finished with paprika-infused oil. Served cold over bread or crackers, it draws on the classic Turkish circassian chicken tradition.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
42.3gProtein
30.4gFat
13.8gCarbs
1.6gSugar
2.4gFiber
693mgSodium
149mgChol
4.9gSat Fat
610mgPotassium
55mgCalcium
2.3mgIron
0.4mcgVitamin B12
3.5mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Trim the chicken breast, pat dry, and set aside. Tear the bread into pieces and soak in warm stock, pressing with a fork until paste-like.
2
Poach
Lower the chicken into lightly salted simmering water over medium heat and poach for 12-15 minutes until the thickest part is opaque throughout.
3
Blend
Toast the walnuts and grate the garlic, then add both to the bread paste and blitz until pale and thick like hummus.
4
Toss
Fold the walnut-bread paste, olive oil, lemon juice, salt and black pepper through the shredded chicken until fully coated, then refrigerate 30 minutes.
5
Finish
Warm the extra olive oil with the paprika over low heat for 20 seconds, swirling until deep orange-red.
6
Plate
Mound the chilled chicken salad on a plate, drizzle with paprika oil, and scatter with extra walnuts and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless
- 1.4 oz40g white bread
- 2 oz56g walnut, plus extra for garnish
- 2 clove2 clove garlic
- 4 tbsp4 tbsp chicken stock, warm
- 2 tbsp2 tbsp olive oil, plus extra for the paprika oil
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp parsley, for garnish
