Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds

• 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

1. Preheat oven to 350u0b0F
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.

pita breads, olive oil, garlic, tahini, lemon juice, lemon peel, water, fresh cilantro, chicken, pine nuts

Taken from www.food.com/recipe/chicken-tahini-salad-with-pine-nuts-on-mini-pita-rounds-422977 (may not work)