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Categories:
lemon thyme kosher salt black pepper mayonnaise sour cream mustard celery onion pecans fresh chives Parsley [fresh poppy seeds whole wheat pitas
Viewed: 56 - Published at: 5 years agoIngredients
- 3 bone-in chicken breasts skin-on, about 2 pounds
- 1 lemon
- 1/2 teaspoon thyme
- kosher salt
- black pepper
- 1/2 cup mayonnaise
- 1 cup sour cream or low-fat Greek yogurt
- 1 tablespoon dijon mustard
- 1 stalk celery chopped
- 1/4 cup onion minced
- 1/2 cup chopped pecans Almonds or Walnuts, toasted, I used slic
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped parsley fresh
- 1 tablespoon poppy seeds
- 1/2 cup dried apricots chopped, optional
- lettuce leaves Torn, for serving
- 4 whole wheat pitas halved
Method
- Preheat oven to 400 degrees. Squeeze half of the lemon over tops of chicken breasts in a baking pan. Season with salt, pepper and thyme. Bake until cooked through and juices run clear (170 degrees). Remove from oven and let cool.
- In a large mixing bowl whisk together the mayonnaise, sour cream, juice of the other half of lemon, mustard, celery, onion, chives, parsley, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots and nuts if desired or save the nuts for sprinkling over top.
- 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. Sprinkle with nuts.
