Burzhu: Klasik İngiliz Tavuk Fıstık Salatası
(Burzhu: Classic English Chicken Nut Salad Delight)
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Nisan 26, 2025
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Malzemeler
-
400 grams Tavuk göğsü
(boneless and skinless, cut into strips)
-
100 grams Karışık Salata Yeşillikleri
(use fresh organic if possible)
-
60 grams Ceviz
(toasted lightly for crunch)
-
4 tbsp Mayonez
(preferably homemade or low-fat)
-
3 tbsp Yunan Yoğurdu
(plain, full fat for creaminess)
-
1 tbsp Limon suyu
(freshly squeezed for dressing)
-
1 tsp Bal
(balances dressing)
-
2 tbsp Taze maydanoz
(İnce doğranmış)
Tuz, to taste
Karabiber, to taste
(boneless and skinless, cut into strips)
(use fresh organic if possible)
(toasted lightly for crunch)
(preferably homemade or low-fat)
(plain, full fat for creaminess)
(freshly squeezed for dressing)
(balances dressing)
(İnce doğranmış)
Besin Değerleri
- Porsiyon: 4
- Porsiyon Boyutu: 1 kase (300g)
- Calories: 430 kcal
- Carbohydrates: 8 g
- Protein: 38 g
- Fat: 26 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 420 mg
- Cholesterol: 75 mg
- Calcium: 80 mg
- Iron: 2.1 mg
Talimatlar
-
1 - Prepare Chicken:
Season chicken strips with salt and pepper. Pan-fry them in a little olive oil over medium heat until thoroughly cooked and golden brown. Set aside to cool.
-
2 - Toast walnuts:
In a dry skillet over medium heat, toast walnuts for about 3-4 minutes until fragrant and lightly browned, stirring frequently to prevent burning. Remove from heat and set aside.
-
3 - Make Dressing:
In a bowl, whisk mayonnaise, Greek yogurt, lemon juice, honey (if using), salt, and black pepper together until smooth and creamy.
-
4 - Combine Salad:
In a large bowl, toss cooled chicken strips, salad greens, toasted walnuts, and chopped parsley. Drizzle dressing over the salad and gently mix to evenly coat ingredients.
-
5 - Serve:
Divide the Burzhu salad into serving bowls or plates and enjoy immediately for best texture and freshness.
Season chicken strips with salt and pepper. Pan-fry them in a little olive oil over medium heat until thoroughly cooked and golden brown. Set aside to cool.
In a dry skillet over medium heat, toast walnuts for about 3-4 minutes until fragrant and lightly browned, stirring frequently to prevent burning. Remove from heat and set aside.
In a bowl, whisk mayonnaise, Greek yogurt, lemon juice, honey (if using), salt, and black pepper together until smooth and creamy.
In a large bowl, toss cooled chicken strips, salad greens, toasted walnuts, and chopped parsley. Drizzle dressing over the salad and gently mix to evenly coat ingredients.
Divide the Burzhu salad into serving bowls or plates and enjoy immediately for best texture and freshness.
Burzhu: Klasik İngiliz Tavuk Fıstık Salatası :Hakkında Daha Fazlası
Burzhu: An English Culinary Delight
Burzhu is a unique English-inspired chicken salad recipe blending juicy, pan-fried chicken with crunchy toasted walnuts and fresh salad greens, elevated by a rich and creamy yogurt-mayo dressing. Combining protein with nutrient-dense ingredients, Burzhu offers a perfect balance of flavors and textures. This dish embraces simplicity yet delivers a sophisticated taste that’s ideal for a light lunch or dinner. Traditionally served fresh to maintain crispness, the addition of lemon juice brightens the palate while honey adds a gentle sweetness harmonizing the savory elements.
Tips & Notes
- For a smoky twist, substitute walnuts with toasted pecans or hazelnuts.
- Use free-range chicken for better flavor and ethical sourcing.
- The dressing can be prepped in advance and refrigerated up to two days.
- Restrict honey or omit entirely for a stricter savory profile.
Cultural and Personal Significance
While not a historic recipe, Burzhu innovatively marries classic English salad components with approachable techniques popular throughout European home kitchens. It showcases nutritious and easy-to-source ingredients producing a wholesome meal.
Enjoy Burzhu as a go-to recipe when craving fresh yet satisfying fare with a delightful nutty crunch, perfect any season of the year.
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