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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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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:
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 |
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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