Turkish · Lunch
Shredded Chicken Walnut Salad (Gluten-Free)
Poached chicken breast shredded and tossed with toasted walnuts, garlic yogurt, and smoked paprika-chili oil in the Circassian chicken tradition. Bright with lemon and scallion, served over lettuce with walnuts and parsley, keeping the walnut-rich sauce as the defining texture.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
505Calories
49.8gProtein
30.5gFat
9.4gCarbs
3.4gSugar
2.9gFiber
612mgSodium
151mgChol
5.9gSat Fat
870mgPotassium
128mgCalcium
2.9mgIron
0.5mcgVitamin B12
10.2mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the chicken breast dry and trim excess fat. Measure the walnuts, yogurt, garlic, and paprika.
2
Poach
Bring chicken stock to a gentle simmer over medium heat, slide in chicken, and poach 12-14 minutes until the thickest part reaches 165F and juices run clear.
3
Rest
Lift chicken onto a plate and let rest 10 minutes uncovered until cool enough to handle.
4
Blitz
In a food processor, grind two-thirds of the toasted walnuts with garlic, yogurt, and salt until a thick paste forms.
5
Shred
Pull the rested chicken into thin strands with two forks, discarding any tough sinew.
6
Toss
Combine shredded chicken with the walnut-yogurt paste and lemon juice, folding until every strand is coated.
7
Finish
Warm olive oil and smoked paprika in a small pan over low heat 30 seconds until brick-red, stir in chili oil.
8
Plate
Spread lettuce on a plate, mound walnut chicken on top, scatter remaining walnuts, scallion, and parsley, drizzle paprika oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast, boneless and skinless
- 2/3 cup70g walnut
- 1/2 cup120g plain yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 2 tbsp28g olive oil
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili oil
- 4 tbsp16g scallion
- 4 cups80g lettuce
- 2 tbsp8g parsley
- 2 pinch2 pinch salt
