Poppy Seed-Chicken Pitas

Ingredients

3 skin-on, bone-in chicken breast (about 2 pounds)

Kosher salt

1 large orange

1/2 cupmay mayonnaise

1/3 cup sour cream or low-fat Greek yogurt

1 tablespoon dijion 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

Directions

Cover the chicken with cold water in a saocepan 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 lettuceleavesand some of the chicken salad into each pita.

Per serving: Calories 749; Fat 41 g (Saturated 7 g); Cholesterol 109 mg; Sodium 957 mg; Carbohydrate 51 g; Fiber 8 g; Protein 43.