Please welcome guest author Hank Shaw of Hunter Angler Gardener Cook who shares one of his favorite chicken salads with us. ~Elise
Not sure where I first heard of this variant on chicken salad, but I’ve been making it for years.
Presumably it originated in the Caucasus Mountains, which is where the Circassians live. I’ve net yet met a Circassian, although I suspect they may be something like an Armenian. Or not. Who knows?
What I do know is that there are plenty of recipes for this dish out there, but what ties them all together are walnuts, garlic, paprika and poached chicken.
This recipe is a great way to get away from typical mayo-based chicken salads, and is wonderful either as a sandwich, or simply served with crusty bread and a pickle or two. Once made, it keeps well in the fridge for at least 3-4 days.
Circassian Chicken Salad Recipe
Ingredients
- 1 pound skinless chicken breasts
- 4 tablespoons olive 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
- Salt and black pepper
- The juice of a lemon
Read More: Circassian Chicken Salad
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