Shredded Chicken and Walnut Sauce

Recipe by WI Cheesehead
READY IN: 1hr 15mins
SERVES: 10-12




  • 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.
  • Strain through cheesecloth or a fine strainer and set chicken aside to cool.
  • Boil the water stock down until you have 1 1/2 cups.
  • Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
  • In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
  • Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
  • Blend to a smooth paste.
  • Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
  • Garnish with the remaining paprika and sliced black olives.
  • Particularly nice served with fresh fruit.