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Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds

Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds
Photo by Pornchai Mittongtare

Ingredients

  • 2 teaspoons grated lemon peel
  • Olive oil
  • ½ cup water
  • 1 cup tahini (sesame seed paste)
  • 2/3 cup fresh lemon juice
  • 2 large garlic cloves
  • 20 2- to 3-inch-diameter mini pita breads
  • + 3 more ingredients
    • 1 cup fresh cilantro
    • 4 cups skinned cooked chicken (from two 2-pound roast chickens)
    • ½ cup pine nuts

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 processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine runni...

View full recipe at Epicurious

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