Looking for a chicken salad that's light, flavorful, and refreshingly different? You've found it! This Chicken and Walnut Salad is a fantastic mayo-free alternative that draws its inspiration from the rich flavors of Georgian cuisine, specifically the famous 'satsivi' sauce. Instead of a heavy dressing, this recipe uses a savory blend of toasted walnuts, aromatic herbs, garlic, and a hint of spice, all brought together with a flavorful chicken broth. It's a dish that is both rustic and elegant, perfect for a healthy lunch, a sophisticated appetizer, or a delightful addition to any potluck.
Chicken and Walnut Salad without Mayonnaise
Ingredients for Chicken and Walnut Salad without Mayonnaise
- 700 g chicken drumsticks
- 150 g walnuts
- 40 g cilantro
- 20 g parsley
- 4 cloves of garlic
- 1 chili pepper pod
- 1 teaspoon khmeli-suneli (a traditional Georgian spice blend)
- root vegetables and spices for the broth
- salt to taste
How to Make Chicken and Walnut Salad without Mayonnaise
Simmer the chicken drumsticks over low heat for about an hour. Salt to taste 15 minutes before they are done.
Cool the chicken drumsticks in the broth.
Separate the meat from the bones, shred it with forks, or chop it finely.
First, prepare the chicken. Place the chicken drumsticks in a large pot. Pour in 1.5 liters of cold water. Add an unpeeled onion, two crushed garlic cloves, 2-3 teaspoons of dried parsley and celery, or a bunch of fresh herbs. Add a few black peppercorns and a bay leaf. Bring to a boil. Reduce the heat so the broth is at a gentle simmer. Cook the chicken drumsticks over low heat for about an hour. Salt to taste 15 minutes before it’s done.
Cool the chicken drumsticks in the broth. Remove the chicken, and strain the broth through a sieve or cheesecloth.
You can remove the skin from the chicken, but if you don’t mind it, feel free to leave it on. Separate the meat from the bones, shred it with forks, or chop it finely. Place the shredded chicken in a bowl.
Finely chop a bunch of fresh cilantro and parsley.
Crush the toasted walnuts in a mortar, grind them in a blender, or crush them with a rolling pin.
Add the minced garlic to the salad.
Finely chop a bunch of fresh cilantro and parsley. Add the chopped herbs to the chicken.
To better release the flavor and aroma of the walnuts, spread them on a baking sheet and toast them in a hot oven for a few minutes, then let them cool. Crush the toasted walnuts in a mortar, grind them in a blender, or crush them with a rolling pin. Add the crushed walnuts to the salad.
Press the garlic cloves through a garlic press or grate them on a fine grater. Add the minced garlic to the salad.
Add the chili with spices to the other ingredients.
Pour in the strained chicken broth; you'll need a little less than a cup.
Mix the ingredients thoroughly.
Slice the chili pepper, removing the seeds and membranes. Chop it finely. Place the chopped pepper in a mortar. Add a pinch of salt and khmeli-suneli (a traditional Georgian spice blend), and grind the pepper with the spices until you get a thick paste. Add the chili paste to the other ingredients. Always taste your chili pepper. Some varieties can be extremely hot, so half a pod or even less might be enough.
Pour in the strained chicken broth; you’ll need a little less than a cup. Don’t add too much broth, or the salad will become soupy. The broth and walnuts will thicken as the salad cools.
Mix the ingredients thoroughly. Taste, and season with salt and freshly ground black pepper.
You can leave it overnight; it will only get tastier. Garnish the chicken salad with chili pepper before serving.
Transfer the chicken and walnut salad to a salad bowl and refrigerate for several hours. You can even leave it overnight—it will only get tastier. Before serving, garnish the chicken salad with a chili pepper.
And there you have it—a stunning Chicken and Walnut Salad that's bursting with flavor and texture. The magic of this dish truly comes alive after it has had time to chill, allowing the nutty, savory, and spicy notes to meld together perfectly. Serve it with crusty bread, on a bed of fresh greens, or simply on its own. It’s a wonderful way to experience a taste of Georgian culinary tradition in your own home. We hope you enjoy every bite of this unique and healthy salad!
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