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Recipe Tags: Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Appetizers Lunch Main Dish Salads Poultry African Dinner Party Chicken Dietary Low Cholesterol Healthy 2 Low In Something Meat Brunch Number Of Servings

Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds

If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. Taken from professional-cooking.com for zwt.

Steps

Preheat oven to 350f.
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.
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.
Sprinkle with pine nuts and remaining 1 / 4 cup cilantro and serve.

Ingredients

pita breads, olive oil, garlic clove, tahini, fresh lemon juice, lemon peel, water, fresh cilantro, cooked chicken, pine nuts