Cerkez Salad

This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia.

Serves four to six.

1 whole chicken
Salt
Pepper
Thyme
1 lemon, sliced
1/4 pound white bread, crust removed
1/2 cup milk
3/4 cup walnuts plus 2 tablespoons, lightly chopped
1 pinch chopped garlic
1 pinch finely chopped cilantro
Walnut oil (optional)

Season the chicken with salt and pepper and stuff with thyme and lemon. Roast at 375 degrees for about 45 minutes.

While the chicken is cooking, make the dressing. Soak the bread in the milk.

Place all ingredients except cilantro in a food processor and puree until smooth. Refrigerate until ready to serve.

When chicken is done, let it cool down to room temperature. Then shred it into bite-size pieces by hand, discarding the skin and bones.

Put the chicken in a bowl, add dressing and fresh cilantro, and season with salt and pepper to taste. Garnish with chopped walnuts and walnut oil, if desired.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

Related Ingredients...

Chickens - free range
Dried fruits & nuts
Herbs
Lemons
Middle East cooking classes & eateries
Walnuts