| | 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 |
