Poppy Seed Chicken Salad
By: Cinnamon Girl
Published: Saturday, April 24, 2010 - 12:59pm

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 tablespoon + ½  Poppy Seeds
1/2 cup dried Apricots, chopped (optional)
Torn lettuce leaves, for serving

4 whole-wheat Pitas, halved

Preparation

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. 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. 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.

About


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.