Poppy Seed-Chicken Pitas

From the moment I snagged this recipe from the pages of my mom's Food Network Magazine, I knew I would more than likely be the only person in my house to eat it. I was okay with that, however, because it looked so tasty! I'm generally not a fan of chicken salads (mainly due to my mayonnaise aversion) but really wanted to try this one.

I made these for lunch today, using leftover roasted chicken from the chicken tostada salads. I tweaked them quite a bit to get them to my liking, and was surprised to find that my husband nibbled on it a bit as well!

Poppy Seed-Chicken Pitas

adapted from Food Network Magazine

3 roasted skin-on, bone-in chicken breasts (about 2 pounds) (you can certainly use the meat from a rotisserie chicken)

1/2 cup low-fat greek yogurt

1/3 cup sour cream

1 tablespoon dijon mustard

1 stalk celery, chopped

1/2 cup chopped pecans, almonds or walnuts, toasted

1/4 cup chopped fresh chives (I had green onions)

1 1/2 tablespoons poppy seeds

salt and freshly ground pepper

Torn lettuce leaves, for serving

4 whole-wheat pitas, halved

Stir together the yogurt, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste.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.