Poppy Seed-Chicken Pitas

Ingredients

• 1 stalk celery chopped
• 1 tablespoon dijon mustard 
• 0.5 cup apricots dried chopped
• 0.3 cup chives fresh chopped
• 0.3 cup greek yogurt sour low-fat
• 4 servings kosher salt 
• 4 servings torn lettuce leaves for serving
• 0.5 cup mayonnaise 
• 1 large cranberry-orange relish 
• 0.5 cup pecans toasted chopped
• 4 servings pepper freshly ground
• 4  pitas whole-wheat halved
• 1.5 tablespoons poppy seeds 
• 2 pounds skin-on bone-in
• 4 servings photograph by antonis achilleos 
• 4 servings photograph by antonis achilleos 

Equipment

• bowl
• sauce pan
• peeler

Directions

1. Cover the chicken with cold water in a saucepan and add 1 teaspoon salt.
2. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes.
3. Remove the chicken and let cool.
4. Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste.
5. Add the apricots, if desired.
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.