Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds

Ingredients

• 4 cups chicken thighs shredded cooked (from two 2-pound roast chickens)
• 1 cup cilantro leaves fresh chopped
• 2 large garlic clove 
• 0.7 cup juice of lemon fresh
• 2 teaspoons lemon zest packed grated ()
• 40 servings olive oil 
• 0.5 cup pinenuts lightly toasted
• 20 3-inch wholewheat pita breads mini
• 1 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.