Name: Persian-Inspired Chicken Salad Sandwich
Ingredients: 1/2 sm Onion; 2 tb Fresh lemon juice; 1 ts Paprika; 2 ts Dried oregano; 1 ts Garlic, finely minced; 1/4 c Olive oil; Salt and freshly ground black pepper, to taste; 2 Whole skinless boneless chicken breasts; 1 ts Lemon zest, grated; 1 tb Fresh lemon juice; 2 tb Fresh dill, chopped; 1/2 c Mayonnaise, (can be light); 1/2 c Plain yogurt, (can be low-fat); Salt and freshly ground black pepper, to taste; 1/3 c Toasted walnuts, coarsely chopped; 4 Pita bread rounds, or 8 mini pitas; 8 sl Feta cheese, * see note; 16 lg Mint leaves; 16 lg Basil leaves; 16 Sprigs watercress, stems removed

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Seattle tim, Sandwiches	4	Servings

INGREDIENTS

1/2	sm	Onion
2	tb	Fresh lemon juice
1	ts	Paprika
2	ts	Dried oregano
1	ts	Garlic, finely minced
1/4	c	Olive oil
		Salt and freshly ground black pepper, to taste
2		Whole skinless boneless chicken breasts
1	ts	Lemon zest, grated
1	tb	Fresh lemon juice
2	tb	Fresh dill, chopped
1/2	c	Mayonnaise, (can be light)
1/2	c	Plain yogurt, (can be low-fat)
		Salt and freshly ground black pepper, to taste
1/3	c	Toasted walnuts, coarsely chopped
4		Pita bread rounds, or 8 mini pitas
8	sl	Feta cheese, * see note
16	lg	Mint leaves
16	lg	Basil leaves
16		Sprigs watercress, stems removed

INSTRUCTIONS

CHICKEN
LEMON DILL MAYONNAISE
SANDWICH
*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
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 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. 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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