I love making these Poppy Seed-Chicken Pitas and taking them to work with me for lunch. Boiled chicken in some orange zest and cooked to a juicy perfection then tossed in a citrus dressing of mayonnaise, dijon mustard and sour cream with chopped celery, fresh chives, poppy seeds and crunchy nuts.
If you are cutting carbs, this salad is delicious by itself too, or enjoy it inside some warm freshly baked pita breads.
To make Poppy Seed-Chicken Pitas, you will need the following ingredients:
In a saucepan, cover the chicken with cold water and 1 teaspoon salt.
With a vegetable peeler, grate a few strips of zest from half an orange and add to the water.
Cover the saucepan and bring to a boil, then reduce the heat to medium-low and simmer, uncovered for about 18 minutes until the chicken is cooked completely. Drain from water and allow to cool.
Into a bowl, grate remaining strips of orange zest from the orange and squeeze the juices. Add mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, ½ teaspoon salt and pepper, each and stir together. If using, add the apricots too.
Shred the chicken from the skin and bones, discarding them and toss in the salad dressing, until well mixed.
Slice each pita open and stuff with a few lettuce leaves and shredded chicken salad. Serve and enjoy!
Enjoy this Poppy Seed-Chicken Pita lunchtime recipe when you try it at home. It’s fresh, juicy and bursting with sweet and citrus flavors. It’s the perfect refreshing meal for a work lunch break, in your busy day! Share your posts with us and tag #cookmerecipes on your social media pages!
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