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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

3 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt
1 large orange
1/2 cup mayonnaise
1/3 cup sour cream or low-fat Greek yogurt
1 tablespoon dijon mustard
1 stalk celery, chopped
1/2 cup chopped pecans, almonds or walnuts, toasted
1/4 cup chopped fresh chives
1 1/2 tablespoons poppy seeds
Freshly ground pepper
1/2 cup dried apricots, chopped (optional)
Torn lettuce leaves, for serving
4 whole-wheat pitas, halved
Photograph by Antonis Achilleos

Directions

Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. 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. Remove the chicken and let cool.

Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.

Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

Courtesy of Food Network Magazine

My Private Notes

Name: Poppy Seed-Chicken Pitas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 skin-on, bone-in chicken breasts (about 2 pounds); Kosher salt; 1 large orange; 1/2 cup mayonnaise; 1/3 cup sour cream or low-fat Greek yogurt; 1 tablespoon dijon mustard; 1 stalk celery, chopped; 1/2 cup chopped pecans, almonds or walnuts, toasted; 1/4 cup chopped fresh chives; 1 1/2 tablespoons poppy seeds; Freshly ground pepper; 1/2 cup dried apricots, chopped (optional); Torn lettuce leaves, for serving; 4 whole-wheat pitas, halved; Photograph by Antonis Achilleos