Poppy Seed Chicken Pitas
These pitas turned out much better than expected. I always hesitate when I see mayonnaise combined with fruit in a recipe, but it always turns out fine. We opted to use walnuts and dried apricots (which were optional in the recipe), and I think both gave the pitas more taste. We also turned the broiler on and placed the pitas in the oven for 5 minutes right before serving. This gave them a little more crunch and enhanced the meal in my opinion. Maybe not the healthiest meal by design, but a 'light' one that will be great during summer.
Cooking Instructions
- 1
Cover the chicken with cold water in a saucepan and add 1 teaspoon salt.
- 2
Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water.
- 3
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.
- 4
Grate the remaining orange zest into a large bowl; juice the orange into the bowl.
- 5
Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste.
- 6
Add the apricots, if desired.
- 7
Shred the chicken, discarding the bones and skin, and toss with the dressing.
- 8
Turn the broiler on high, and place the pitas in the oven for 5 minutes.
- 9
Remove the pitas from the oven. Stuff a few lettuce leaves and some of the chicken salad into each pita.