Persian Sandwich
When you have a hankering for the exotic, this scrumptious sandwich fits the bill. Our Persian sandwich features marinated chicken with lemon-dill mayo, and it is served with feta cheese and walnuts.
Ingredients
- 1 small onion
- 2 tablespoon(s) lemon juice
- 1 teaspoon(s) paprika
- 2 teaspoon(s) dried oregano
- 1 teaspoon(s) garlic; finely minced
- 1/4 cup(s) olive oil
- 1 dash(es) pepper; to taste
- 1 dash(es) salt; to taste
- 2 whole skinless boneless chicken breasts
- 1 lemon zest; grated
- 1 tablespoon(s) lemon juice
- 2 tablespoon(s) fresh dill; chopped
- 1/2 cup(s) mayonnaise
- 1/2 cup(s) plain yogurt
- 1/3 cup(s) toasted walnuts
- 4 coarsely chopped 4 pita bread rounds; or 8 mini pitas
- 8 slices feta cheese
- 16 large mint leaves
- 16 large basil leaves
- 16 sprigs watercress, stems removed
Instructions
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To prepare the chicken: Grind the onion, lemon juice, paprika, oregano and garlic in a food processor or blender.
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Remove the mixture to a non-aluminum bowl or container.
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Stir in the olive oil and season to taste with salt and pepper.
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Toss the chicken in this mixture, cover and refrigerate overnight.
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Preheat the broiler.
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Broil the chicken about 4 to 5 minutes on each side, or until cooked through.
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You may also cook the chicken on top of the stove.
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Use a nonstick skillet set over medium heat).
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When cool enough to handle, cut into 1/2-inch dice.
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To prepare the mayonnaise: Stir the lemon zest, juice and dill into the mayonnaise and yogurt; season with salt and pepper.
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Refrigerate until ready to use.
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To assemble: Fold the chicken and walnuts into the mayonnaise.
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Adjust the seasonings if necessary.
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Cut the pita bread in half and open the pockets.
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Place the feta, mint, basil and watercress in the pita, then spoon in the chicken-salad mixture.
Nutrition
Calories: 3033.06kcalCarbohydrates: 105.07gProtein: 132.91gFat: 226.34gSaturated Fat: 62.35gCholesterol: 463.55mgSodium: 5744.8mgFiber: 9.11gSugar: 25.96g
Tried this recipe?Let us know how it was!