Recipe: Persian-Inspired Chicken Salad Sandwiches with Lemon Dill Mayonnaise

PERSIAN-INSPIRED CHICKEN SALAD SANDWICHES

FOR THE CHICKEN:
1/2 small onion
2 tablespoons fresh lemon juice
1 teaspoon paprika
2 teaspoons dried oregano
1 teaspoon finely minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper (to taste)
2 whole boneless skinless chicken breasts
FOR THE LEMON DILL MAYONNAISE:
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1/2 cup mayonnaise (can be light)
1/2 cup plain yogurt (can be low-fat)
Salt and freshly ground black pepper (to taste)
FOR THE SANDWICHES:
1/3 cup toasted walnuts, coarsely chopped
4 pita bread rounds (or 8 mini pitas)
8 slices feta cheese (about 3-inch squares, 1/8-inch thick)
16 large mint leaves
16 large basil leaves
16 sprigs watercress, stems removed

TO PREPARE THE CHICKEN:
Grind the onion, lemon juice, paprika, oregano and garlic in a food processor or blender. Remove the mixture to a non-aluminum 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.

WHEN READY TO COOK:
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.

Makes 8 servings
Source: Kitchen Conversations by Joyce Goldstein