Chicken Tahini Salad With Pine Nuts on Mini Pita Rounds

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.

• Ready In: 25 mins
• Serves: 20
• Yields: 40 pita rounds

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

1. Preheat oven to 350°F
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.