Circassian chicken is a popular Turkish meze dish and an elevated form of chicken salad. Instead of the usual mayonnaise, the cooks at Christopher Kimball’s Milk Street dress it with a creamy bread-thickened garlic and walnut sauce. A rust-red Aleppo pepper-infused oil brings an earthy aroma and chili heat. To stale the bread for making the sauce, simply leave the slices out for a few hours; they should feel dryish on the surface but not brittle. Serve with warm pita bread, sliced radishes and pickles on the side.
