Chicken salad has always been a favorite of mine. My Grandma Parla and mom both approached it the same way: strip the carcass of a chicken boiled to make stock, add Hellman’s Real Mayonaise, celery, salt and pepper. For almost three decades that was my image of chicken salad. Then, I tried Zeynep’s mom’s çerkez tavuğu, or Circassian chicken and it became one of my favorite things. It is a chicken and walnut salad that originated in Georgia and was brought to Turkey by slaves in the Ottoman period. Now it is a common Turkish dish, especially in Istanbul, where it is served cold or room temperature as a side dish. To make it, chicken is poached, shredded, and mixed with crushed walnuts, onions, breadcrumbs, stock, and seasonings. The result is a creamy chicken salad with rich, complex flavors.