Circassian Chicken Salad

• Ready in 25m

• Serves 4

• 682 calories

• 25.54g carbs

Circassian Chicken Salad is a main course that serves 4. Watching your figure? This dairy free recipe has 682 calories, 39g of protein, and 49g of fat per serving. For $3.54 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up juice of lemon, chicken stock, paprika, and a few other things to make it today. Plenty of people made this recipe, and 136 would say it hit the spot. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes roughly 25 minutes.

12 ingredients

1. 1 lb chicken breasts
2. 4 tbsps walnut oil
3. 4 tsps paprika
4. 2 cups walnuts
5. 3 garlic cloves
6. 2 tbsps green onions
7. 1 tsp cayenne
8. 2 tbsps parsley
9. 2 slice bread
10. 1 qt chicken stock
11. 4 servings salt and pepper
12. 4 juice of lemon

Instructions

1. Poach the chicken breasts: Bring the chicken stock to a simmer and add the chicken breasts.
2. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.
3. Heat paprika in olive or walnut oil: Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine.
4. Heat until you can smell the aroma of the paprika, then turn off the heat.
5. Soak bread in broth: Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread.
6. walnut paste: Put one cup of the walnuts into a food processor.
7. Add the garlic, the cayenne, about a teaspoon of salt, 1 Tbsp of the parsley and the soaked bread. Pulse to make a thick, relatively chunky paste.
8. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time.
9. Stir the paprika-oil, then pour it into the food processor and buzz to combine.
10. Add salt to taste.
11. the salad: Tear the chicken breasts into shreds. Put it in the bowl with the remaining 1/2 cup walnuts, the green onions and 1 Tbsp of parsley.
12. Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly.
13. Add black pepper and lemon juice to taste.