Circassian Chicken Salad Recipe

Name: Circassian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-pound chicken, left whole; 1 onion, quartered; 1 carrot, halved; 6 black peppercorns; Water; 1 pound medium beets, peeled and cut into 1/2-inch wedges; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 4 teaspoons red wine vinegar; One 1-ounce slice of baguette, toasted; 2/3 cup walnuts; 1 small garlic clove; 1 teaspoon Aleppo pepper or ancho chile powder; 4 ounces baby arugula; Toasted pita bread triangles, for serving

Servings: persons

One 4-pound chicken, left whole
1 onion, quartered
1 carrot, halved
6 black peppercorns
Water
1 pound medium beets, peeled and cut into 1/2-inch wedges
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 teaspoons red wine vinegar
One 1-ounce slice of baguette, toasted
2/3 cup walnuts
1 small garlic clove
1 teaspoon Aleppo pepper or ancho chile powder
4 ounces baby arugula
Toasted pita bread triangles, for serving

1
Preheat the oven to 400.
2
Put the whole chicken, quartered onion, carrot halves and peppercorns in a large soup pot and add enough water to cover the chicken.
3
Bring to a boil, skimming off any scum with a spoon.
4
Simmer until the chicken is cooked, about 45 minutes.
5
Carefully remove the chicken from the pot and pull the meat from the bones; discard the skin.
6
Return the bones to the pot and simmer for 30 minutes longer.
7
Meanwhile, put the beet wedges in a medium baking dish.
8
Add 2 tablespoons of the olive oil and 1/4 cup of water and season with salt and pepper.
9
Cover with foil and roast for about 1 hour, until the beets are very tender.
10
Let cool.
11
Stir the vinegar and 2 tablespoons of the olive oil into the pan juices.
12
Shred the chicken and transfer it to a bowl.
13
Strain the chicken broth from the soup pot.
14
Pour 1 cup into a bowl and save the rest for another use.
15
Add the bread to the broth and let stand until softened.
16
In a blender or food processor, pulse the walnuts with the garlic until finely chopped.
17
Add the soaked bread and puree until creamy and smooth.
18
If necessary, add a few extra tablespoons of broth until the sauce is the consistency of thin sour cream.
19
Season with salt and pepper.
20
Stir the sauce into the chicken and season with salt and pepper.
21
In a small skillet, heat the remaining 2 tablespoons of olive oil with the Aleppo pepper over moderate heat until fragrant, about 1 minute.
22
Drizzle the spicy oil over the chicken salad.
23
Arrange the arugula on a platter and top with the beets and their dressing.
24
Spoon the chicken salad alongside and serve with the pita.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 4-pound chicken, left whole, 1 onion, quartered, 1 carrot, halved, 6 black peppercorns, and more.

Yes, Circassian Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Circassian Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions