Persian-Inspired Chicken Salad Sandwich Recipe

Delicious marinated chicken with homemade lemon-dill mayo served with walnuts, feta cheese, and more.

Persian-Inspired Chicken Salad Sandwich Recipe

How To Make Persian-Inspired Chicken Salad Sandwich

The lemon-dill mayo and marinated chicken breasts make this chicken salad sandwich absolutely scrumptious.

Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Serves:

Ingredients

Chicken:

  • 2 chicken breasts, whole, skinless, and boneless
  • ½ small onion
  • 2 tbsp lemon juice, fresh
  • 1 tsp paprika
  • 2 tsp oregano, dried
  • 1 tsp garlic, finely minced
  • ¼ cup olive oil
  • salt, to taste
  • freshly ground black pepper, to taste

Lemon-Dill Mayonnaise:

  • 1 tsp lemon zest, grated
  • 1 tbsp lemon juice, fresh
  • 2 tbsp dill, chopped
  • ½ cup mayonnaise, can be light
  • ½ cup plain yogurt, can be low-fat
  • salt, to taste
  • freshly ground black pepper, to taste

Sandwich:

  • 4 pita bread rounds, or 8 mini pitas
  • cup walnuts , coarsely chopped
  • 8 slices feta cheese
  • 16 large mint leaves
  • 16 large basil leaves
  • 16 sprigs watercress, stems removed

Instructions

To prepare the chicken:

  1. Grind the onion, lemon juice, paprika, oregano, and garlic in a food processor or blender.

  2. Remove the mixture to a non-aluminum bowl or container.
  3. Stir in the olive oil and season to taste with salt and pepper.
  4. Toss the chicken in this mixture, cover and refrigerate overnight.
  5. Preheat the broiler. You may also cook the chicken on top of the stove. Use a nonstick skillet set over medium heat.

  6. Broil the chicken about 4 to 5 minutes on each side, or until cooked through.
  7. When cool enough to handle, cut into ½-inch cubes.

To prepare the mayonnaise:

  1. Stir the lemon zest, juice, and dill into the mayonnaise and yogurt; season with salt and pepper.

  2. Refrigerate until ready to use.

To assemble:

  1. Fold the chicken and walnuts into the mayonnaise.
  2. Adjust the seasonings if necessary.
  3. Cut the pita bread in half and open the pockets.
  4. Place the feta, mint, basil and watercress in the pita, then spoon in the chicken-salad mixture.

Nutrition

  • Sugar: 3g
  • :
  • Calcium: 146mg
  • Calories: 696kcal
  • Carbohydrates: 38g
  • Cholesterol: 90mg
  • Fat: 46g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 652mg
  • Protein: 33g
  • Saturated Fat: 7g
  • Sodium: 652mg
  • Vitamin A: 710IU
  • Vitamin C: 15mg
Nutrition Disclaimer
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