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Recipes

Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds

By Rozanne GoldPhotography by Pornchai Mittongtare

1.0

(4)

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Recipe information

  • Yield

    40 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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. DO AHEAD Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.

    Step 4

    Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. DO AHEAD Can be made 2 hours ahead. Cover and refrigerate. Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

    Step 5

    *Available at Middle Eastern and natural foods stores and some supermarkets.

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