Chicken Tahini Salad Mini Bites
CATEGORY: Cold Appetizers
Open Sesame....And take a bite of this tahini sauce, lemon, pine nuts, roasted chicken and cilantro on a toasty pita round.


20 (2-3" diameter) mini pita breads, each cut in half horizontally*

2 tablespoons olive oil

2 large garlic cloves

1/2 cup tahini

1/3 cup lemon juice

2 teaspoons grated lemon rind

1/2 cup water

1 cup fresh cilantro, chopped

4 cups shredded, skinned roasted chicken

1/2 cup pine nuts, lightly toasted

* Look for mini pita bread at Trader Joes or a Middle Eastern store.

  1. Preheat oven to 350 degrees.  Brush cut side of each mini pita bread, place on large baking sheet, and bake until crisp and golden, about 6 minutes.  Cool pita rounds. 
  2. Mince garlic in processor. Add tahini, 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.
  3. Place chicken in large bowl.  Mix in 1 cup sauce and 1/4 cup cilantro (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.)
  4. Spoon chicken salad a top each pita round, arrange on platter, and sprinkle with remaining cilantro.