Shredded Chicken and Walnut Sauce

READY IN: 1hr 15mins
Recipe by WI Cheesehead

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

Top Review by Retro Kali

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.

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.

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