Persian-inspired chicken salad sandwich

4 Servings

Ingredients

Quantity Ingredient
½ small Onion
2 tablespoons Fresh lemon juice
1 teaspoon Paprika
2 teaspoons Dried oregano
1 teaspoon Garlic, finely minced
¼ cup Olive oil
Salt and freshly ground black pepper, to taste
2 Whole skinless boneless chicken breasts
1 teaspoon Lemon zest, grated
1 tablespoon Fresh lemon juice
2 tablespoons Fresh dill, chopped
½ cup Mayonnaise, (can be light)
½ cup Plain yogurt, (can be low-fat)
Salt and freshly ground black pepper, to taste
⅓ cup Toasted walnuts, coarsely chopped
4 Pita bread rounds, or 8 mini pitas
8 slices Feta cheese, * see note
16 larges Mint leaves
16 larges Basil leaves
16 Sprigs watercress, stems removed

Directions

CHICKEN

LEMON DILL MAYONNAISE

SANDWICH

*about 3-inch squares, ⅛-inch thick 1. To prepare the chicken: Grind the onion, lemon juice, paprika, oregano and garlic in a food processor or blender. Remove the mixture to a nonaluminum bowl or container. Stir in the olive oil and season to taste with salt and pepper. Toss the chicken in this mixture, cover and refrigerate overnight.

2. Preheat the broiler. Broil the chicken about 4 to 5 minutes on each side, or until cooked through. You may also cook the chicken on top of the stove. Use a nonstick skillet set over medium heat.) When cool enough to handle, cut into ½-inch dice. 3. To prepare the mayonnaise: Stir the lemon zest, juice and dill into the mayonnaise and yogurt; season with salt and pepper. Refrigerate until ready to use.

4. To assemble: Fold the chicken and walnuts into the mayonnaise. Adjust the seasonings if necessary. Cut the pita bread in half and open the pockets. Place the feta, mint, basil and watercress in the pita, then spoon in the chicken-salad mixture.

>From "Kitchen Conversations" by Joyce Goldstein. MC formatted 3/27/97 by MsRooby@...

Recipe by: Seattle Tines 3/19/97 Posted to MC-Recipe Digest V1 #544 by Rooby <MsRooby@...> on Mar 27, 1997

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