Poppy Seed-Chicken Pitas

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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