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Chicken Salad with Tarator

Servings: 4

Adapted from The Best Recipes in the World by Mark Bittman Broadway Books, 2005


  2-3 cups shredded rotisserie pre-cooked chicken

  1 cup bread cubes

  1 cup canned chicken stock

  1 cup walnut pieces

  1 clove garlic

  1 tsp salt, divided

  1/2 tsp black pepper, divided

  1/4 cup extra virgin olive oil

  1/4 tsp chili powder

  1/4 tsp paprika

  1 cup cilantro leaves, chopped

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In medium bowl, place bread cubes and cover with chicken stock to soak. Set aside.

In bowl of food processor, combine walnut pieces, garlic and one-half teaspoon salt; pulse on and off to grind coarsely. Gently squeeze some of the liquid from the bread cubes; add soaked bread to food processor. Add one-fourth teaspoon black pepper and olive oil; process to combine. Add one-fourth cup of the remaining chicken stock to mixture; process to give mixture a mayonnaise-like consistency.

Remove mixture to medium bowl. Stir in chili powder and paprika. Stir in cilantro.

Place chicken pieces in large mixing bowl; cover with walnut mixture and stir well to coat. Add remaining one-half teaspoon of salt and one-fourth teaspoon black pepper; stir well to combine.

To serve, spoon chicken salad onto large serving platter or divide equally among four plates.

Nutritional Information:

Total Fat 40.00g 

Saturated Fat 5.00g 

Total Carbohydrate 10.00g