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