Chicken Tahini Salad With Pine Nuts on Mini Pita Rounds |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
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. 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 |
Directions:
1. Preheat oven to 350°F
2. Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
3. Bake until crisp and golden, about 6 minutes; cool pita rounds.
4. Mince garlic in food processor.
5. Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
6. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
7. Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
8. Place chicken in large bowl.
9. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
10. Season chicken salad to taste with salt and pepper.
11. Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
12. To serve:.
13. Spoon generous 1 tablespoon chicken salad atop each pita round.
14. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
|
|