Poppy Seed Chicken Pitas

• 3 skin-on bone-in chicken breasts (about 2 pounds)
• koscher salt
• 1 large orange
• 12 cup mayonnaise
• 13 cup sour cream or 13 cup low-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 stalk celery, chopped
• 12 cup chopped pecans, almonds or 12 cup walnuts, toasted
• 14 cup chopped fresh chives
• 1 12 tablespoons poppy seeds
• fresh ground pepper
• 12 cup dried apricot, chopped (optional)
• torn lettuce leaf, for serving
• 4 whole wheat pita bread, halved

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.
4. Remove the chicken and let cool.
5. Grate the remaining orange zest into a large bowl; juice the orange into the bowl.
6. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt and pepper to taste.
7. Add the apricots, if desired.
8. Shred the chicken, discarding the bones and skin, and toss with the dressing.
9. Stuff a few lettuce leaves and some of the chicken salad into each pita.

skinon bonein chicken breasts, koscher salt, orange, mayonnaise, sour cream, mustard, celery, pecans, fresh chives, poppy seeds, fresh ground pepper, apricot, torn lettuce leaf, whole wheat pita bread

Taken from www.food.com/recipe/poppy-seed-chicken-pitas-451007 (may not work)