Chicken Salad with Tarator

1. 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. 2

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

3. 3

   Process until combined but not pureed.

4. 4

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

5. 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. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.