1 large garlic clove
1/2 cup tahini
1/3 cup fresh lemon juice
1 tsp grated lemon peel
1/4 cup water
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken
1/4 cup pine nuts, lightly toasted
Pita wedges for serving
Preheat oven to 350 degrees. Brush pita wedges lightly with olive oil. Arrange on a heavy large baking sheet and bake until crisp and golden, about 6-8 minutes. Cool.
Mince garlic in processor. Add tahini, about 3/4 of 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 to taste with salt and pepper.
Place chicken in a large bowl. Mix in 3/4 cup sauce, half of the cilantro, and remaining lemon juice. Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead.)
To serve: spoon generous tablespoon of chicken salad atop each pita wedge. Sprinkle with pine nuts and remaining cilantro and serve.