Not sure where I first heard of this variant on chicken salad, but I’ve been making it for years. Presumably it originated in the Caucasus Mountains, which is where the Circassians live. I’ve net yet met a Circassian, although I suspect they may be something like an Armenian. Or not. Who knows? What I do know is that there are plenty of recipes for this dish out there, but what ties them all together are walnuts, garlic, paprika and poached chicken. This recipe is a great way to get away from typical mayo-based chicken salads, and is wonderful either as a sandwich, or simply served with crusty bread and a pickle or two. Once made, it keeps well in the fridge for at least 3 to 4 days. If it needs a bit more chicken stock to loosen up, add some a tablespoon at a time. Stir the paprika-oil, then pour it into the food processor and buzz to combine. Add salt to taste. Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste.
