Shredded Chicken and Walnut Sauce

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is from a Penzey's cooking magazine. I think I'll be trying it very soon!

Ingredients Nutrition


  1. In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
  2. Strain through cheesecloth or a fine strainer and set chicken aside to cool.
  3. Boil the water stock down until you have 1 1/2 cups.
  4. Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
  5. In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
  6. Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
  7. Blend to a smooth paste.
  8. Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
  9. Garnish with the remaining paprika and sliced black olives.
  10. Particularly nice served with fresh fruit.
Most Helpful

4 5

This was good. It definately has sort of a baby shower/tea room brunch kind of taste. I added a little minced garlic and toasted the walnuts first for more flavor. While I cooked some noodles to pour this over, I got out the pita chips and dipped into it. I think it would make a lovely dip with maybe some melted feta over the top. I agree with a previous reviewer that this recipe has a lot of possibilities.

5 5

Makes for a very tasty chicken dish! I used chicken breasts & winter wheat bread then followed the directions! It was great served over brown rice & with a fresh fruit salad! And by the way, it even does well as a chicken/rice/fruit tortilla wrap! Many thanks for this great recipe! [Made for Please Review My Recipe Cooking Game]

4 5

This was very good! I had cut the recipe in half and used leftover cooked chicken from another dish, so I had to use chicken bullion. I ended up using twice as much bullion as I should have, but I'm glad I did. It made a very cream delicious sauce on the chicken. I also omitted the salt since I was using bullion. Went well with with Deluxe Rice Amandine. Thanks WI Cheesehead, this is a keeper!