Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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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 2- to 3-inch-diameter mini pita breads, cut horizontally in half |
olive oil |
2 large garlic cloves |
1 cup tahini (sesame seed paste) |
2/3 cup fresh lemon juice |
2 teaspoons (packed) grated lemon peel |
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. 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.
2. Mince garlic in 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.
3. 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 airtight at room temperature. Cover chicken salad and refrigerate.)
4. 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.
5. *Available at Middle Eastern and natural foods stores and some supermarkets.
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