Poppy Seed Chicken Salad


3 skin-on, bone-in Chicken Breasts (about 2 pounds)
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
2 tablespoons fresh chopped Parsley
1 tablespoon + ½ Poppy Seeds
1/2 cup dried Apricots, chopped (optional)
Torn lettuce leaves, for serving
4 whole-wheat Pitas, halved


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.




Chicken salad is the perfect Spring/Summer meal and it works out great if you already have leftover chicken hanging around. This one is extra creamy with a little bit of zing but not overly rich or heavy like some chicken salad can be.




Saturday, April 24, 2010 - 12:59pm


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