- In a large pot, place the chicken, celery and lemon. Cover with the water. Bring to a boil. Add the remaining ingredients. Reduce the heat and simmer for 45 minutes or until the chicken is cooked, making sure the chicken is always fully submerged in the water. Using a ladle, skim the surface of the broth, as needed. Remove the chicken from the broth. Let cool on a plate. Discard the broth. Debone the chicken and shred the meat. Place the meat in a bowl. Refrigerate while you prepare the sauce. Compost the bones and aromatics.
- In another bowl, using a hand blender, purée all of the ingredients, except for the water, until smooth. Gradually add the water until the sauce is creamy and smooth.
- Add the sauce to the chicken and toss to coat. Spread the lettuce leaves out in a serving dish and top with the chicken. Garnish with the pine nuts, almonds and green onions. Serve with pita bread.