Riverside Ovens
Test Kitchen

The combination of rotisserie spiced chicken thighs mayonnaise and mustard might be enough to make a half pita good, but it's all the other little things added to this that makes the Poppy Seed-Chicken Pita a favorite dinner sandwich.  Added to the shredded chicken and mayo-mustard

combination are 1/3 cup of Greek Yogurt, which gives this Moroccan influenced sandwich a thicker, tangier sauce; chopped celery adds a crisp bright green for texture. Chopping up any kind of nut on hand is a great way to add a richness and additional crunch. A small handful of diced dried apricots (I

also decided to dice up a large slice of Gala apple for brightness), along with a peppering of poppy seeds all soak up some of the extra sauce to thicken.  Since this was already somewhat of a catchall pita, I sent ahead and stacked spinach along the bottom of the pita before I scooped in the chicken mix, then placed cut tomatoes and one good sized avocado slice over the top for good measure.  Once you bit in, there are a few things that standout: the seasoned chicken in sauce, the celery against the sauce, and the poppy seeds for a final and unique texture.  It is at once rich and creamy but without a doubt a healthy and filling portion. Alongside a bowl of tomato bisque soup, a nice and comforting meal that resembles something you might get at the local gourmet sandwich shop.