Chicken Salad with Tarator

Name: Chicken Salad with Tarator
Ingredients: 2 ounces good-quality bread; 1 cup milk or stock; 1/4 pound walnuts (about 1 cup); 1 small garlic clove, peeled; Salt and black pepper to taste; 1/4 cup extra virgin olive oil; Pure chile powder, like ancho or New Mexico, or paprika to taste; 2 to 3 cups shredded cooked chicken; 1 cup chopped fresh cilantro leaves

9 ingredients

7 steps

Ingredients

2 ounces good-quality bread
1 cup milk or stock
1/4 pound walnuts (about 1 cup)
1 small garlic clove, peeled
Salt and black pepper to taste
1/4 cup extra virgin olive oil
Pure chile powder, like ancho or New Mexico, or paprika to taste
2 to 3 cups shredded cooked chicken
1 cup chopped fresh cilantro leaves

Directions

1

Soak the bread in the milk or stock while you put the walnuts, garlic, and some salt in a food processor and pulse the machine to grind coarsely.
2

Gently squeeze some of the liquid from the bread and add to the processor along with the oil.
3

Process until combined but not pureed.
4

Add as much of the remaining milk or stock as you need to give the mixture a mayonnaiselike consistency.
5

By hand, add the chile powder or paprika; bind the chicken with as much of the sauce as is necessary to give it the texture you like.
6

Taste and adjust the seasoning, then stir in about two thirds of the cilantro.
7

Serve or refrigerate for up to a day; garnish with the remaining cilantro before serving.