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Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds
- 20 2- to 3-inch-diameter mini pita breads, cut horizontally in half
- Olive oil
- 2 large garlic cloves
- 1 cup tahini (sesame seed paste)*
- 2/3 cup fresh lemon juice
- 2 teaspoons (packed) grated lemon peel
- 1/2 cup water
- 1 cup chopped fresh cilantro
- 4 cups shredded skinned cooked chicken (from two 2-pound roast chickens)
- 1/2 cup pine nuts, lightly toasted
Directions:View on Bon Appetit
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