Chicken Salad with Tarator
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
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.
Total Fat 40.00g
Saturated Fat 5.00g
Total Carbohydrate 10.00g