The original recipe called for boiling bone-in chicken breasts with orange zest. I chose to skip that step and go straight to the amazing Costco rotisserie chicken. I love those things. This is certainly not your typical chicken salad. It was light and unique with the orange zest and poppy seeds. We took it camping and it was the perfect thing to make ahead and throw into some pitas once we got there.
1 rotisserie chicken, shredded
1/2 large orange, zested
1/2 cup mayonnaise
1/3 cup sour cream or low-fat Greek yogurt
1 tablespoon dijon mustard
1 stalk celery, chopped
1/2 cup chopped pecans, almonds or walnuts, toasted
1/4 cup chopped fresh chives
1 1/2 tablespoons poppy seeds
Freshly ground pepper
1/2 cup dried apricots, chopped (optional- I did not use)
Torn lettuce leaves, for serving
4 whole-wheat pitas, halved
Grate the 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. Add the apricots, if desired.
Toss the chicken with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.