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CHICKEN TAHINI SALAD w PINE NUTS on PITA




Source of Recipe


gilly


List of 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


Recipe



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.
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.

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.)

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.