This traditional Turkish chicken salad in a light, creamy walnut-and-garlic sauce supposedly got its name because its color resembles the pale complexions of the Circassian beauties in the sultan's harem during the Ottoman Empire. Defne Koryürek serves her version here with a refreshing salad of baby arugula and roasted beets in a vinegary dressing. More Salads with Meat
The chicken salad and roasted beets can be refrigerated separately overnight. Bring to room temperature before serving.
Beaujolais, which means Beaujolais from one of the 10 most well-regarded towns in this French region, offers a great leap in quality over simple, soda-poppy Beaujolais Nouveau. Its bright berry fruit and light body also pair well with this light but creamy chicken salad. Look for one of George Duboeuf's many good bottlings, such as one from Julienás or Brouilly.