Pita with chicken salad

Ingredients:

• 3 bone-in, skin-on chicken breasts (about 900g)
• 4 whole grain pita breads, cut into halves
• 1/2 cup mayonnaise
• 1/3 cup sour cream or low-fat Greek yogurt
• 1 tbsp Dijon mustard
• 1 large orange
• Salt and freshly ground black pepper
• 1 stalk of celery, chopped
• 1/4 cup chopped fresh cilantro
• 1.5 tbsp. poppy seeds
• 1/2 cup chopped toasted pecans, almonds, or walnuts
• 1/2 cup chopped dried apricots (optional)
• Torn lettuce leaves, for serving

Preparation:

1. Place the chicken in a saucepan, cover with cold water, and add a teaspoon of salt. Use a vegetable peeler to remove strips of zest from half an orange. Place the zest in the water.
   
   Cover the pan and bring to a boil over high heat. Then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let it cool.
2. Grate the remaining orange zest into a large bowl. Squeeze the juice into the bowl. Add the mayonnaise, sour cream, Dijon mustard, celery, pecans, cilantro, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add dried apricots if desired.
3. Shred the chicken, remove the bones and skin, and toss with the dressing. Top each pita with a few lettuce leaves and some chicken salad.