Poppy Seed Chicken Salad
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.
Total Steps
3
Ingredients
17
Tools Needed
4
Ingredients
- 3 skin-on, bone-in Chicken Breasts (about 2 pounds)
- 1 Lemon
- 1/2 teaspoon Thyme
- 1/2 teaspoon Kosher Salt
- fresh Black Pepper
- 1/2 cup mayonnaise
- 1/3 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
- 1/4 cup chopped fresh Chives
- 2 tablespoons fresh chopped Parsley
- 1 1/2 tablespoons Poppy Seeds
- 1/2 cup dried Apricots, chopped(optional)
- Torn lettuce leaves
- 4 whole-wheat Pitas, halved
Instructions
Step 1
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.
Step 2
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.
Step 3
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.