Name: Apricot-Basil Chicken Salad
Ingredients: 1/3 cup mayonnaise; 1/2 cup low-fat Greek yogurt; 1 garlic clove, minced; 1/2 teaspoon paprika; 5 teaspoons champagne or white-wine vinegar; 3 cups shredded cooked chicken; 1/4 cup blanched slivered almonds, toasted; 1/2 medium white onion, minced (1/2 cup); 1 large celery stalk, diced small (1/2 cup), plus leaves; 1/3 cup dried apricots, diced small; 1/3 cup packed fresh basil leaves, torn; Coarse salt and ground pepper

The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis, Oregon.

Apricot-Basil Chicken Salad

mayonnaise

low-fat Greek yogurt

garlic clove,

paprika

vinegar

chicken

blanched slivered almonds, toasted

white onion, minced (1/2 cup)

celery stalk, diced small (1/2 cup), plus leaves

apricots,

basil leaves, torn

salt and ground pepper

In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.

Absolutely delicious and easy to make! I substituted almonds for cashews and used Turkish Apricot. A beautiful and definitely elegant meal!

One note -
I found it unintuitive to add the chicken to the mayo/yogurt mixture in case the ratio is off. First mix the dry ingredients and then add the dressing.

Happy eating!

Apricot-Basil Chicken Salad

Author : Martha Stewart

Ingredients

Instructions

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