Prep 20 mins
Cook 5 mins
If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. Taken from professional-cooking.com for ZWT.
- 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
- 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.
This was good but needs a bit more seasoning than written. I used bagel chips instead of mini pitas since I couldn't find mini pitas.
Delicious! To love this you have to love tahini and cilantro. And bingo, I love both. This was awesome! And so healthy, too! Needs to be seasoned well with lemon, salt and pepper, though.
I really loved this chicken salad recipe. I am not a huge fan of mayo, so the concept of using tahini was intriguing to me. I halved the salad ingredients and used a rotisserie chicken for the meat. I loved all of the cilantro in this dish. The salad was very fresh tasting and delicious. DH said he might add a little more water to make it less thick. I liked it as it was. Our market carries the mini pitas, so that is what I used. The only change I made was that DH grilled the pitas instead of baking them in the oven. This worked really well. Thanks so much for posting. This is going in my keeper file. Made for Family Picks ZWT6.