Ingredients

Instructions

  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.