Total Time
33mins
Prep 15 mins
Cook 18 mins

Found the recipe in the Food Network Magazine and it sounded delicious for a hot summer day. To save time you can use shredded rotisserie chicken instead of cooking the chicken. (Cooking time is the time it takes if you are cooking your chicken.)

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
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