Persian-Inspired Chicken Salad Sandwich

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16 Sprigs watercress; stems
16 lg Basil leaves
1 ts Lemon zest; grated
2 tb Fresh dill; chopped
2 ts Dried Oregano
1/2 c Mayonnaise; (can be light)
8 sl Feta cheese; see note *
1 ts Garlic; finely minced
4 Pita bread rounds; or 8 mini
1/4 c olive oil
2 Whole skinless boneless chicken breasts
16 lg Mint leaves
2 tb Fresh Lemon Juice
1/2 c Plain yogurt; (can be
1 ts Paprika
1/2 sm Onion
1 tb Fresh Lemon Juice
1/3 c Toasted walnuts; coarsely chopped

Original recipe makes 4



*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 Recipe by: Seattle Tines 3/19/97 Posted to MC-Recipe Digest V1 #544 by Rooby on Mar 27, 1997

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Calories Per Serving: 679 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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