Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds

Dairy Free
Health score
3%
Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds
45 min.
40
201kcal

Suggestions


Welcome to a delightful culinary experience with our Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds! This dish is not only a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Perfect for gatherings, this dairy-free recipe serves up to 40 people, making it an ideal choice for parties, potlucks, or family get-togethers.

Imagine tender, shredded chicken mingling with the vibrant freshness of chopped cilantro and the zesty kick of garlic and lemon. The creamy tahini sauce, enriched with a hint of lemon peel, adds a luscious texture that perfectly complements the crispy mini pita rounds. Each bite is a harmonious blend of savory and tangy, with the added crunch of lightly toasted pine nuts elevating the experience to new heights.

Not only is this dish a crowd-pleaser, but it also caters to various dietary preferences, being completely dairy-free. With a preparation time of just 45 minutes, you can whip up this stunning appetizer with ease. Whether served as a side dish, starter, or snack, these mini pita rounds topped with chicken tahini salad are sure to impress your guests and leave them craving more. Get ready to indulge in a deliciously satisfying treat that brings the flavors of the Middle East right to your table!

Ingredients

  • cups chicken thighs shredded cooked (from two 2-pound roast chickens)
  • cup cilantro leaves fresh chopped
  • large garlic clove 
  • 0.7 cup juice of lemon fresh
  • teaspoons lemon zest packed grated ()
  • 40 servings olive oil 
  • 0.5 cup pinenuts lightly toasted
  • 20 3-inch wholewheat pita breads mini
  • cup tahini (sesame seed paste)
  • 0.5 cup water 

Equipment

  • bowl
  • baking sheet
  • oven

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 processor.
  5. 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.
  6. Mix in 1/2 cup chopped cilantro. Season sauce to taste with salt and pepper.
  7. Place chicken in large bowl.
  8. 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 airtight at room temperature. Cover chicken salad and refrigerate.)
  9. Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.)
  10. Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
  11. *Available at Middle Eastern and natural foods stores and some supermarkets.

Nutrition Facts

Calories201kcal
Protein11.47%
Fat84.36%
Carbs4.17%

Properties

Glycemic Index
3.97
Glycemic Load
0.27
Inflammation Score
-1
Nutrition Score
5.0886956660644%

Flavonoids

Eriodictyol
0.2mg
Hesperetin
0.59mg
Naringenin
0.06mg
Apigenin
0.01mg
Luteolin
0.02mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:201.42kcal
10.07%
Fat:19.33g
29.73%
Saturated Fat:2.71g
16.92%
Carbohydrates:2.15g
0.72%
Net Carbohydrates:1.76g
0.64%
Sugar:0.17g
0.19%
Cholesterol:22.48mg
7.49%
Sodium:26.55mg
1.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.91g
11.82%
Vitamin E:2.23mg
14.88%
Vitamin K:11.27µg
10.73%
Selenium:7.45µg
10.65%
Phosphorus:102.59mg
10.26%
Vitamin B3:1.75mg
8.77%
Vitamin B1:0.13mg
8.38%
Manganese:0.16mg
7.97%
Copper:0.14mg
6.78%
Vitamin B6:0.12mg
6.03%
Zinc:0.76mg
5.04%
Magnesium:15.94mg
3.98%
Iron:0.65mg
3.59%
Vitamin B2:0.05mg
3.23%
Vitamin B5:0.3mg
3%
Potassium:103.35mg
2.95%
Vitamin C:2.12mg
2.57%
Vitamin B12:0.15µg
2.52%
Folate:8.6µg
2.15%
Fiber:0.39g
1.57%
Calcium:12.44mg
1.24%
Source:Epicurious