Chicken Salad with Walnut Cream Sauce Recipe

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Ingredients:

  • Chicken Breasts – 500 gms
  • Bay Leaf – 1
  • Onion – 1, cut in half and studded with 2 cloves
  • Rosemary – 1 small sprig
  • Thyme – 2 small sprigs
  • Black Pepper Powder
  • Iceberg Lettuce Leaves – 5 to 6, trimmed into cups
  • Mint Leaves

For the Walnut Cream Sauce:

  • Onion – 1, small and quartered
  • Garlic Cloves – 2, large, peeled
  • Unsalted Butter or Walnut Oil – 2 tblsp
  • Hot Paprika – 1/2 tsp
  • Bread Slices – 2, crusts removed
  • Walnut Pieces – 1 cup
  • Almonds – 1/2 cup, blanched
  • Black Pepper Powder

Method:

  1. Add the chicken breasts in a pan with the bay leaf, onion, rosemary and thyme.
  2. Add black pepper and enough water to cover.
  3. Place over high heat.
  4. Cover the pan and bring to the boil.
  5. Then reduce to a simmer and cook gently for 20 minutes.
  6. Leave the chicken to cool in the liquid.
  7. Drain the cooled chicken, reserving 1 cup of the liquid, then cut the chicken into small pieces.
  8. Cover and chill.
  9. To make the sauce, place the onion and garlic in a food processor.
  10. Chop finely.
  11. Heat the butter in a small pan and cook the onion mixture for about 5 to 6 minutes, stirring frequently.
  12. Add the hot paprika and keep aside.
  13. Moisten the bread slices with cold water.
  14. Squeeze dry and place in the food processor with the walnuts and almonds.
  15. Grind to a paste.
  16. Add the fried onion, half the reserved liquid, salt and pepper.
  17. Grind till the mixture is reasonably smooth, adding the remaining stock if required.
  18. Mix half of the sauce with the chicken and serve into lettuce cups.
  19. Spoon the remaining sauce on top.
  20. Finish with a drizzle of light olive oil, sprinkle of paprika and chopped mint leaves.

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