POPPY-SEED CHICKEN SALAD PITAS

Poppy-seed chicken salad pitas image

Number Of Ingredients 1

1 batch 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 Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/poppy-seed-chicken-pitas-recipe.html?oc=linkback

Steps:

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. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/poppy-seed-chicken-pitas-recipe.html?oc=linkback