Persian-inspired Chicken Salad Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Sandwiches, Seattle tim | 4 | Servings | |
INGREDIENTS
| 1/2 | Onion | |
| 2 | T | Fresh lemon juice |
| 1 | t | Paprika |
| 2 | t | Dried oregano |
| 1 | t | Garlic, finely minced |
| 1/4 | c | Olive oil |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 2 | Whole skinless boneless | |
| chicken breasts | ||
| 1 | t | Lemon zest, grated |
| 1 | T | Fresh lemon juice |
| 2 | T | Fresh dill, chopped |
| 1/2 | c | Mayonnaise, can be light |
| 1/2 | c | Plain yogurt, can be |
| low-fat | ||
| 1/3 | c | Toasted walnuts, coarsely |
| chopped | ||
| 4 | Pita bread rounds, or 8 mini | |
| pitas | ||
| 8 | Feta cheese, * see note | |
| 16 | Mint leaves | |
| 16 | Basil leaves | |
| 16 | Sprigs watercress, stems | |
| removed |
INSTRUCTIONS
about 3-inch squares, 1/8-inch thick 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. 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. 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. 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@sprintmail.com Recipe by: Seattle Tines 3/19/97 Posted to MC-Recipe Digest V1 #544 by Rooby <MsRooby@sprintmail.com> on Mar 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 645
Calories From Fat: 328
Total Fat: 37.2g
Cholesterol: 163.4mg
Sodium: 866.7mg
Potassium: 1311.8mg
Carbohydrates: 20.3g
Fiber: 4.1g
Sugar: 4.9g
Protein: 57.7g