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

Ready In 45 Minutes

Servings: 4


Cooking 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.
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Step 2

  • Bake until cooked through and juices run clear (170 degrees).
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Step 3

  • Remove from oven and let cool.
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Step 4

  • 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.
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Step 5

  • Add the apricots and nuts if desired or save the nuts for sprinkling over top.
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Step 6

  • 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.
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Step 7

  • Sprinkle with nuts.
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