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 food processor. 5. Add tahini, 1/2 cup lemon juice, and lemon peel; blend well. 6. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. 7. Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper. 8. Place chicken in large bowl. 9. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). 10. Season chicken salad to taste with salt and pepper. 11. Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate. 12. To serve:. 13. Spoon generous 1 tablespoon chicken salad atop each pita round. 14. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve. ---------------------------------------------------------------------------
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