Chicken Tahini Salad

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Servings: 20
READY IN
25mins
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.