Persian-Inspired Chicken Salad Sandwich

Recipe Ingredients

		Chicken
1/2		Onion (small)
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Paprika
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Garlic - finely minced
1/4 cup	59ml	Olive oil
		Salt and freshly ground black pepper - to taste
2		Skinless boneless chicken breasts
		Lemon Dill Mayonnaise
1 teaspoon	5ml	Lemon zest - grated
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Fresh dill - chopped
1/2 cup	118ml	Mayonnaise - (can be light)
1/2 cup	118ml	Plain yogurt - (can be low-fat)
		Salt and freshly ground black pepper - to taste
		Sandwich
1/3 cup	48g / 1.7oz	Toasted walnuts - coarsely chopped
4		Pita bread rounds - or 8 mini pitas
8		Feta cheese - * see note
16		Mint leaves (large)
16		Basil leaves (large)
16 sections		Watercress - stems removed

Recipe Instructions

*about 3-inch squares, 1/8-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 non-aluminum 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 1/2-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.

Source:
Seattle Tines 3/19/97

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