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1
Cover the chicken with cold water in a saucepan and add 1 teaspoon salt.
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2
Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water.
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3
Cover 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.
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4
Remove the chicken and let cool.
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5
Grate the remaining orange zest into a large bowl; juice the orange into the bowl.
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6
Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt and pepper to taste.
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7
Add the apricots, if desired.
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8
Shred the chicken, discarding the bones and skin, and toss with the dressing.
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9
Stuff a few lettuce leaves and some of the chicken salad into each pita.
