Poppy Seed Chicken Pitas

Name: Poppy Seed Chicken Pitas
Ingredients: 3 skin-on bone-in chicken breasts (about 2 pounds); koscher salt; 1 large orange; 12 cup mayonnaise; 13 cup sour cream or 13 cup low-fat Greek yogurt; 1 tablespoon Dijon mustard; 1 stalk celery, chopped; 12 cup chopped pecans, almonds or 12 cup walnuts, toasted; 14 cup chopped fresh chives; 1 12 tablespoons poppy seeds; fresh ground pepper; 12 cup dried apricot, chopped (optional); torn lettuce leaf, for serving; 4 whole wheat pita bread, halved

14 ingredients

9 steps

Ingredients

3 skin-on bone-in chicken breasts (about 2 pounds)
koscher salt
1 large orange
12 cup mayonnaise
13 cup sour cream or 13 cup low-fat Greek yogurt
1 tablespoon Dijon mustard
1 stalk celery, chopped
12 cup chopped pecans, almonds or 12 cup walnuts, toasted
14 cup chopped fresh chives
1 12 tablespoons poppy seeds
fresh ground pepper
12 cup dried apricot, chopped (optional)
torn lettuce leaf, for serving
4 whole wheat pita bread, halved

Directions

1

Cover the chicken with cold water in a saucepan and add 1 teaspoon salt.
2

Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water.
3

Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes.
4

Remove the chicken and let cool.
5

Grate the remaining orange zest into a large bowl; juice the orange into the bowl.
6

Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt and pepper to taste.
7

Add the apricots, if desired.
8

Shred the chicken, discarding the bones and skin, and toss with the dressing.
9

Stuff a few lettuce leaves and some of the chicken salad into each pita.