Ingredients
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
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
4 pita bread rounds, or 8 mini pitas
⅓ cup walnuts , coarsely chopped
8 slices feta cheese
16 large mint leaves
16 large basil leaves
16 sprigs watercress, stems removed
Preparation
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.
Preheat the broiler. You may also cook the chicken on top of the stove. Use a nonstick skillet set over medium heat.
Broil the chicken about 4 to 5 minutes on each side, or until cooked through.
When cool enough to handle, cut into ½-inch cubes.
Stir the lemon zest, juice, and dill into the mayonnaise and yogurt; season with salt and pepper.
Refrigerate until ready to use.
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.
