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.