If you’re looking for a salad that’s anything but ordinary, this Turkish Chicken Salad is about to become your new favorite. Inspired by the traditional Circassian Chicken from Ottoman cuisine, this dish is rich, nutty, and packed with bold flavors. The combination of tender, poached chicken, creamy walnut sauce, and a vibrant red pepper drizzle creates a dish that’s both comforting and exciting.
It’s the kind of recipe that feels special but is surprisingly easy to make. The walnut sauce is velvety smooth with hints of garlic and fresh cilantro, while the red pepper sauce adds a little heat and depth. Whether you’re serving it as a light lunch, a dinner appetizer, or part of a mezze spread, trust me—this one’s a keeper!
Why You’ll Love Turkish Chicken Salad
This isn’t your average chicken salad! It’s got layers of flavor, history, and texture that make every bite unforgettable.
Is this Turkish Chicken Salad for you? Let’s see. Turkish Chicken Salad is…
- Creamy & Crunchy: The walnut sauce is smooth and rich, while the chopped nuts add the perfect amount of crunch.
- Light Yet Satisfying: It’s hearty enough to be a meal but won’t leave you feeling heavy.
- Packed with Bold Flavors: The combination of garlic, walnuts, and red pepper paste is absolutely mouthwatering.
- Easy to Prepare: No complicated steps—just poach, blend, and assemble!
- A Taste of Turkey: This dish brings the flavors of Turkish cuisine right into your kitchen.
Ingredients in Turkish Chicken Salad
Here’s what makes this dish so delicious:
Chicken Breasts: The base of the salad. Poaching them in chicken stock keeps them juicy and flavorful.
Chicken Stock: Infuses the chicken with extra richness while keeping it tender.
Ingredients in Walnut Sauce
White Bread: Adds body to the sauce, making it thick and creamy.
Walnuts: The heart of the sauce! They bring a rich, slightly sweet, and nutty flavor.
Garlic: A little goes a long way to add depth and aroma.
Kosher Salt: Enhances the flavors and balances the richness of the walnuts.
Cilantro: Adds freshness and a pop of color to the sauce.
Ingredients in Red Pepper Sauce
Red Pepper Paste (Biber Salçası): A staple in Turkish cuisine, this paste gives the salad its signature smoky, slightly spicy kick.
Olive Oil: Helps create a smooth, drizzly consistency while adding richness.
Kosher Salt: Just a pinch to enhance the flavors.
How to Make Turkish Chicken Salad
Let’s dive into the steps to create this flavorful masterpiece:
Poach the Chicken: In a pot, add the chicken breasts and cover them with chicken stock. Bring to a gentle simmer and cook until the chicken is tender and fully cooked. Once done, let the chicken cool slightly before shredding it into bite-sized pieces.
Prepare the Walnut Sauce: Soak the slice of white bread in a little water, then squeeze out the excess. In a food processor, blend the walnuts, garlic, salt, cilantro, and soaked bread until smooth. Adjust the consistency by adding a little chicken stock if needed.
Make the Red Pepper Sauce: In a small bowl, mix the red pepper paste with olive oil and a pinch of salt until well combined. This creates a bold, flavorful drizzle.
Assemble the Salad: In a large bowl, toss the shredded chicken with the walnut sauce until evenly coated. Transfer to a serving platter.
Drizzle with Red Pepper Sauce: Spoon the red pepper sauce over the top for an extra punch of flavor.
Serve and Enjoy: Garnish with additional chopped walnuts and fresh cilantro for the perfect finishing touch.
How to Serve Turkish Chicken Salad
- With Warm Pita Bread: Scoop up the creamy chicken with soft, fluffy pita.
- Over a Fresh Green Salad: Serve it over arugula or mixed greens for a lighter version.
- As a Mezze Platter Addition: Pair it with hummus, olives, and grilled vegetables.
- With Rice or Bulgur: A great way to turn it into a heartier meal.
- On Its Own: Enjoy it straight from the bowl—it’s that good!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Additional Tips
Prep Ahead: Make the walnut and red pepper sauces in advance for easy assembly.
Spice It Up: Add a pinch of red pepper flakes for extra heat.
Dietary Adjustments: Swap the bread for a gluten-free alternative if needed.
Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge.
Double the Batch: This recipe keeps well, so make extra for easy lunches throughout the week!
Tips & Variations
- For Extra Texture: Toast the walnuts before blending to bring out their natural oils and flavor.
- Secret Ingredient: A squeeze of fresh lemon juice brightens up the dish.
- Make It a Wrap: Use the salad as a filling for a delicious sandwich or wrap.
Turkish Chicken Salad is a beautiful fusion of creamy, nutty, and bold flavors, bringing a taste of Turkey right to your kitchen. Whether you’re serving it as a main dish or as part of a mezze feast, it’s guaranteed to impress. Enjoy!
Turkish Chicken Salad
Instructions
- Chicken:
- 2 lbs boneless chicken breasts
- 2 cups chicken stock
- Walnut Sauce:
- 1 slice white bread
- 8 oz walnuts (about 2 cups)
- 2 cloves garlic
- ½ tsp kosher salt
- ¼ cup cilantro, chopped
- Red Pepper Sauce:
- 1 tbsp red pepper paste (biber salçası)
- 2 tbsp olive oil
- ½ tsp kosher salt
- Poach the Chicken:
- In a large saucepan, bring chicken and chicken stock to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until the internal temperature reaches 165°F.
- Remove chicken, reserve stock, and let it rest, covered, to cool.
- Prepare Walnut Sauce:
- In a food processor, pulse bread into crumbs.
- Add walnuts, garlic, and process until it forms a coarse paste.
- Gradually add about 1 cup of reserved cooking liquid, blending until smooth and creamy.
- Season with salt to taste.
- Make Red Pepper Sauce:
- In a small bowl, mix red pepper paste, olive oil, and salt. Set aside.
- Assemble the Salad:
- Once cooled, shred the chicken into long pieces and place in a bowl.
- Add chopped cilantro and toss with walnut sauce until evenly coated.
- Serve & Garnish:
- Serve room temperature or chilled.
- Drizzle with red pepper sauce and sprinkle with reserved walnuts for garnish.
Notes
- For a richer flavor, toast the walnuts before blending.
- Make it spicier by adding Aleppo pepper flakes to the red pepper sauce.
- For meal prep, store in an airtight container for up to 3 days in the fridge.
