Pita with chicken salad

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Chicken salad with celery, poppy seeds, dried apricots, and pecans can also be used as a filling for pitas. You'll have a delicious, juicy sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 bone-in, skin-on chicken breasts (about 900g)
4 whole grain pita breads, cut into halves
1/2 cup mayonnaise
1/3 cup sour cream or low-fat Greek yogurt
1 tbsp Dijon mustard
1 large orange
Salt and freshly ground black pepper
1 stalk of celery, chopped
1/4 cup chopped fresh cilantro
1.5 tbsp. poppy seeds
1/2 cup chopped toasted pecans, almonds, or walnuts
1/2 cup chopped dried apricots (optional)
Torn lettuce leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, pita, sour cream, yogurt, mayonnaise, Dijon mustard, Oranges, celery, poppy, dried fruits, dried apricots, leaf lettuce, almond, pecans, walnuts, cilantro

Cooking the dish according to the recipe:

Place the chicken in a saucepan, cover with cold water, and add a teaspoon of salt. Use a vegetable peeler to remove strips of zest from half an orange. Place the zest in the water.

Cover the pan 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. Remove the chicken and let it cool.
Grate the remaining orange zest into a large bowl. Squeeze the juice into the bowl. Add the mayonnaise, sour cream, Dijon mustard, celery, pecans, cilantro, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add dried apricots if desired.