3 skin-on, bone-in chicken breasts (about 2 lbs.)
1 ½ tsp. salt, divided
1 orange
½ cup mayonnaise
1⁄3 cup sour cream or low-fat Greek yogurt
1 Tbsp. dijon mustard
1 stalk celery, chopped
1⁄2 cup chopped pecans, almonds or walnuts, toasted
1⁄4 cup chopped fresh chives
11⁄2 Tbsp. poppy seeds freshly ground pepper
1⁄2 cup dried apricots, chopped (optional)
1⁄2 head of lettuce
4 whole-wheat pitas, halved
Cover chicken with cold water in a saucepan and add 1 tsp. salt. Remove strips of zest from half of the orange with a vegetable peeler; add zest to the water. Cover and bring to a boil over high heat, then reduce heat to medium-low and simmer, uncovered, until chicken is cooked through, about 18 minutes. Remove chicken and let cool.
Grate remaining orange zest into a large bowl; juice the orange into bowl. Stir in mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 tsp. salt, and add pepper to taste. Add apricots, if desired.
Shred chicken, discarding bones and skin, and toss with dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.
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