Directions

• 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 1/2 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 1/4 teaspoon black pepper and olive oil; process to combine. Add 1/4 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 1/2 teaspoon of salt and 1/4 teaspoon black pepper; stir well to combine.
• To serve, spoon chicken salad onto large serving platter or divide equally among four plates.