Poppy Seed Chicken Salad

Poppy Seed Chicken Salad

Poppy Seed Chicken Salad

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   18 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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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
Instructions

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.

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.

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.

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