Weekly Recipe - Poppyseed Chicken Pitas

We finally seem to be moving past the cold season as we finally begin to feel the warmth of spring! Every Monday we’ll be sharing one of our favorite recipes for you to try – and we’re thinking this new take on the traditional chicken salad will be a tasty treat. Let us know what you think in the comments below!

Poppyseed Chicken Pitas

What You’ll Need:

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

How It’s Made:

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.