Ingredients: 3 skin-on, bone-in Chicken Breasts (about 2 pounds),1 Lemon*,1/2 teaspoon Thyme,Kosher Salt and fresh Black Pepper,1/2 cup mayonnaise,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 fresh chopped Parsley,1/2 cup dried Apricots, chopped (optional),Torn lettuce leaves, for serving,4 whole-wheat Pitas, halved
Instructions:
- 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.
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