Title: Persian-Inspired Chicken Salad Sandwich
Categories: Sandwich Chicken Salad Iranian
Yield: 4 Servings

		Chicken:
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
		Lemon Dill Mayonnaise:
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
		Sandwich:
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

*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 From: Rooby Date: 27 Mar 97 Mastercook Recipes (Mailing List) Ä

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