Home-made Pita Bread Stuffed with Poppy Seed Chicken Salad

Home-made Pita Bread Stuffed with Poppy Seed Chicken Salad

This is a delicious chicken salad recipe made with poppy seeds, almonds, celery, onion, lemon, Dijon mustard, chives and parsley. The base of the dressing is a mixture of mayonnaise and sour cream or Greek yogurt.

I was hit with a lightning bolt of inspiration and I made my own pita bread too! They were so easy I can’t wait to make them again. Like magic they puff up and form a pocket in the middle. The secret is a really hot oven. They were soft and tender with great flavor – not at all like the hard pita bread you buy at the store.

I don’t know what it is about poppy seeds that I like so much! Maybe it’s visual. Maybe it’s texture. They automatically elevate food to a new level of deliciousness for me making it irresistible.

Chicken salad is the perfect Spring/Summer meal and it works out great if you already have leftover chicken hanging around. This one is extra creamy with a little bit of zing but not overly rich or heavy like some chicken salad can be.

The chicken breasts I used were incredibly juicy making the chicken meat soft as butter and incredibly succulent. Letting them cool off all the way allowed pockets of juice to form under the chicken skin and throughout the breast itself. I hardly ever cook bone-in chicken but this totally changed my mind about them. Sliced almonds are a must whenever I eat tuna or chicken salad – they add a nice texture for a little bit of crunchiness.

Everyone loved this salad! Not a spoonful was left. And someone even licked the bowl clean! I know who but I’m not telling…

Home-made Pita Bread

Poppy Seed Chicken in Pita Bread
(adapted from Food Network)
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
1/3 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 sliced Almonds)
1/4 cup chopped fresh Chives
2 tablespoons fresh chopped Parsley
1 + 1/2 tablespoons Poppy Seeds
1/2 cup dried Apricots, chopped (optional)
Torn lettuce leaves, for serving
4 whole-wheat Pitas, halved
1. 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.
2. 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.
3. 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.

Poppy Seed Chicken Salad

Poppy Seed Chicken SaladPita Bread

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