Chicken Tahini Salad With Pine Nuts on Mini Pita Rounds

• servings: 40 servings
• active time: 20 minutes
• total time: 25 minutes

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

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 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 (reserve remaining sauce for another use).

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. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

Nutrition

• Calories: 305.2
• Total Fat: 10.7
• Saturated Fat: 1.6
• Cholesterol: 21
• Sodium: 352.2
• Total Carbohydrate: 37.7
• Dietary Fiber: 2.6
• Total Sugars: 1.1
• Protein: 15.1