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