Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds - cooking recipe

Ingredients

20 pita breads, cut horizontally in half (mini - 2-3 inch diameter)
olive oil, for brushing
1 large garlic clove
1 cup tahini (sesame seed paste)
2/3 cup fresh lemon juice
2 teaspoons grated lemon peel (packed)
1/2 cup water
1 cup chopped fresh cilantro
4 cups shredded skinned cooked chicken (from two 2-pound roast chickens)
1/2 cup pine nuts, lightly toasted

Preparation

Preheat oven to 350\u00b0F
Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
Bake until crisp and golden, about 6 minutes; cool pita rounds.
Mince garlic in food processor.
Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
Place chicken in large bowl.
Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
Season chicken salad to taste with salt and pepper.
Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
To serve:.
Spoon generous 1 tablespoon chicken salad atop each pita round.
Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.