Poppy Seed-Chicken Pitas
I love these pitas. I like the Greek style pitas, choose what you like best. I also use leftover chicken, making these a quick after work meal.
Dovetailing tip: Use the leftover chicken from Meal 1. Grate the entire orange and use it when preparing the chicken mix, since you won't be cooking the chicken.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 apricot, chopped (optional) |
| torn lettuce leaves, for serving | |
| 4 | whole-wheat pitas, halved |
| photograph by antonis achilleos | |
Directions:
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
