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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

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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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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