Poppy Seed-Chicken Pitas

Try these pita pockets stuffed with orange-scented shredded chicken in a yogurt sauce with nuts, celery, poppy seeds and chives. Dovetailing Tip: Use the leftover chicken from day 2 for today’s pitas.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 422

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

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.

Source: foodnetwork.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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