Chicken salad with celery, poppy seeds, dried apricots and pecans, so you can stuff pitas. And you get delicious juicy sandwich. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 chicken breasts with bone and skin (approximately 900 gr.)
- 4 wholemeal pita halves
- 1/2 tbsp. mayonnaise
- 1/3 Art. sour cream or low-fat Greek yogurt
- 1 tbsp. l Dijon mustard
- 1 large orange
- Salt and freshly ground black pepper
- 1 chopped celery stalk
- 1/4 Art. chopped fresh cilantro
- 1.5 tbsp. l poppy
- 1/2 tbsp. chopped roasted pecans, almonds or walnuts nuts
- 1/2 tbsp. chopped dried apricots (optional)
- Torn lettuce slices for serving
Recipes with similar ingredients: chicken breast, pita, sour cream, yogurt, mayonnaise, Dijon mustard, oranges, celery, poppy seeds, dried fruits, dried apricots, lettuce, almonds, pecans, nuts walnuts, cilantro
Recipe preparation:
- Put the chicken in a pan, fill with cold water and add a teaspoon of salt. Peel half an orange with a peeler strips of zest. Put the zest in the water. Cover the pan with a lid and bring to a boil over high heat. Then reduce the heat to moderately weak and cook without covering, with a slight boil until chicken readiness, approximately 18 min. Take out the chicken and give it cool off.
- Rub the remaining orange zest into a large bowl. Squeeze in a bowl of juice. Add mayonnaise, sour cream, Dijon mustard, celery, pecans, cilantro, poppy seeds, 1/2 tsp salt and pepper to taste. By add dried apricots if desired.
- Chop the chicken, remove the bones and skin and mix with refueling. Put a few lettuce leaves in each pita and some chicken salad.
