We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Circassian Chicken Salad
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Decadent Circassian Chicken Salad: Creamy walnut sauce with paprika, garlic, green onions, parsley. Mayo-free classic.
Ingredients:
- 1 pound skinless chicken breasts
- 4 tablespoons extra virgin olive oil or walnut oil
- 4 teaspoons paprika
- 1 ½ cups chopped walnuts, divided
- 3 chopped garlic cloves
- 2 tablespoons chopped green onions
- 1 teaspoon cayenne, or to taste
- 2 tablespoons chopped parsley, divided
- 2 slices of bread, crusts removed
- 1 quart chicken stock
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
Instructions:
- Poach the chicken breasts: Simmer chicken stock, chicken breasts, and add water if needed to cover the meat. Gently simmer for 10 minutes, then remove from heat.
- In a small pot, gently warm olive or walnut oil over low heat. Add the paprika and stir until fragrant. Remove from heat.
- Submerge the torn bread chunks in a bowl and generously douse them with a cup or two of warm chicken stock.
- Prepare the walnut paste: Combine walnuts, garlic, cayenne, 1 teaspoon of salt, 1 tablespoon of parsley, and soaked bread in a food processor. Pulse until a thick, chunky paste forms. If needed, add chicken stock a tablespoon at a time to loosen it. Mix in the paprika oil, then blend until combined. Season with salt to taste.
- Prepare the salad: Tear the chicken breasts into shreds and place them in a bowl along with 1/2 cup walnuts, green onions, and 1 tablespoon of parsley. Gently mix in the walnut-paprika paste from the food processor, ensuring everything is well combined. Season with black pepper and lemon juice to your liking.