Chicken Salad with Tarator

• 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

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.

bread, milk, walnuts, garlic, salt, extra virgin olive oil, chile powder, chicken, cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-salad-with-tarator-386092 (may not work)