Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken-Salad Pitas 3.7 (19) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 3, 2020 Print Share Share Tweet Pin Email Servings: 6 Yield: 8 Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor. Ingredients 3 stalks celery, 1 coarsely chopped and 2 thinly sliced 1 medium sweet yellow onion, coarsely chopped 1 carrot, coarsely chopped 2 sprigs fresh thyme 1 ½ teaspoons salt, plus more for seasoning 2 (12 ounces total) boneless, skinless chicken breasts ⅓ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard Freshly ground pepper ½ cup slivered almonds, toasted 1 cup (from one 11-ounce can) canned mandarin orange segments 8 (6- or 8-inch) pita breads 8 lettuce leaves Directions Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with 2 forks. Discard contents of pan. Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments. Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad. Print