Persian-Inspired Chicken Salad Sandwich

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4 Servings

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Persian-Inspired Chicken Salad Sandwich Ingredients

CHICKEN2 tb Fresh dill, chopped
1/2 sm Onion 1/2 c Mayonnaise, (can be light)
2 tb Fresh lemon juice 1/2 c Plain yogurt, (can be
1 ts Paprika Salt and freshly ground
2 ts Dried oregano SANDWICH
1 ts Garlic, finely minced 1/3 c Toasted walnuts, coarsely
1/4 c Olive oil 4 Pita bread rounds, or 8 mini
Salt and freshly ground 8 sl Feta cheese, * see note
2 Whole skinless boneless 16 lg Mint leaves
LEMON DILL MAYONNAISE16 lg Basil leaves
1 ts Lemon zest, grated 16 Sprigs watercress, stems
1 tb Fresh lemon juice

Instructions for Persian-Inspired Chicken Salad 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 on Mar 27, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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