Poppy Seed Chicken Pitas, Now and Then

I made this to take for our picnic lunch at our ward activity a few weeks ago. I made this the night before and just kept finding things to add to enhance it. I think the original recipe is tasty (bottom picture), but this version offers a bit more in terms of veggies helping bulk it up without all of the bulk being meat. Nick and I were both going for the leftovers, the pregnant lady won. Thanks, Nicky Poo.

Ingredients

2 chicken breasts
drizzle of olive oil
1 lemon
1/2 tsp. thyme (just add it on as you like!)
kosher salt and fresh black pepper
1/4 cup mayonnaise
1/3 cup low-fat plain Greek yogurt-- I used an entire 5.8 oz container
1 tablespoon Dijon Mustard
1-2 stalk celery, chopped
1-2 red bell peppers, diced
1/4 cup onion, minced (red or white)- to taste
1/2 cup chopped pecans, almonds or walnuts, toasted (I used sliced almonds)
1/4 cup chopped fresh chives (can use tops of green onions)
2-3 Tbsp. fresh chopped parsley
1 1/2 Tbsp. poppy seeds
1/2 cup dried apricots, chopped (optional) OR dried cranberries
torn lettuce or spinach leaves, for serving
whole-wheat Pitas, halved

Directions

1. Preheat oven to 400 degrees Fahrenheit. Give the chicken a very light drizzle of olive oil. Squeeze half of the lemon over tops of chicken breasts in a baking pan. (To get the most lemon juice, leave at room temperature, heat for a few seconds in microwave and roll around before squeezing.) Season with salt, pepper and thyme. Cover with foil and 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 mayo, yogurt, juice of the other half of lemon, mustard, celery, bell pepper, onion, chives, parsley, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots/cranberries 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.

Makes 6-8 pitas

adapted from Cinnamon Spice & Everything Nice