Turkish Chicken Salad (Circassian Chicken)
Turkish Circassian chicken is a no mayo or yogurt chicken salad tossed in a creamy, garlicky walnut sauce with a red pepper dressing drizzle!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless chicken breasts
- 2 cups chicken stock
- 1 slice white bread
- 8 oz walnuts ((about 2 cups))
- 2 cloves garlic
- 1/2 tsp kosher salt
- 1/4 cup cilantro (chopped)
- 1 tbsp red pepper paste ((biber scalasi))
- 2 tbsp olive oil
- 1/2 tsp kosher salt
Instructions
- 1
In a large saucepan bring the chicken with chicken stock to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Check internal temp, it should register at 165°F. Remove the chicken breast meat from the poaching liquid (save liquid) and rest, covered to cool.
- 2
In a food processor blitz the bread until crumbed. Add the walnuts (save some for garnish) and garlic and process until almost a paste. Add enough cooking liquid, about 1 cup, to form a smooth, creamy sauce. Season with salt to taste.
- 3
Mix together the red pepper paste in a small bowl, set aside.
- 4
When cool enough to handle, shred the chicken meat into long pieces and place in a large bowl. Add the chopped cilantro and pour the walnut sauce over, tossing to coat chicken.
- 5
Serve this at room temperature or chilled and drizzle the red pepper sauce on top with reserved walnuts.