Best Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds Recipes

CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

Steps:

• 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 food processor.
• 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.
• Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
• Place chicken in large bowl.
• 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 in an airtight container at room temperature. Cover chicken salad and refrigerate.
• To serve:.
• Spoon generous 1 tablespoon chicken salad atop each pita round.
• Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

PITA SALAD SANDWICHES WITH TAHINI SAUCE

Steps:

• In a small bowl, mix all sauce ingredients until blended.
• Slice an edge from each pita bread, and carefully open pockets.
• In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
• Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
• Serve right away.

TAHINI CHICKEN SALAD

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
• While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
• Blanch sugar snaps in a 2-quart saucepan of 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
• When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.

CHICKEN & PINE NUT SALAD

Steps:

• In a deep fryer or a heavy pan, place the vegetable oil and heat it on high until it reaches 375 degrees.
• One at a time, place a tortilla in the oil and push it to the bottom of the pan with a ladle so that it forms a bowl shape.
• Hold the tortilla there until it is lightly browned and crisp.
• Remove the tortilla and drain it on paper towels.
• Repeat the process for the remaining three tortillas.
• In a large skillet place the olive oil and heat it on medium high until it is hot.
• Add the chicken, snow peas, carrots, yellow squash, zucchini, bell peppers, mushrooms, and scallions.
• Saute the vegetables for 3 to 5 minutes, or until thaty are slightly tender and hot through the center.
• Add the cilantro and pinon nuts, and toss the mixture.
• Add the sherry and lime juice.
• Toss everthing together well.
• Remove skillet from the heat.
• On four individual serving plates arrange the salad greens.
• Place a tortilla shell in the center.
• Fill the shells with the chicken and vegetable stir-fry.
• Garnish the salad with the lime slices and sprigs of cilantro.