Friday, May 20, 2005

Apricot-Basil Chicken Salad

Apricot-Basil Chicken Salad (Adapted from Everyday Food)

1/2 cup plain Greek yogurt
1/3 cup mayonnaise
1 garlic clove, minced
1/2 teaspoon paprika
5 teaspoons champagne vinegar
3 cups shredded cooked chicken
1/4 cup sliced almonds, toasted
1/2 cup minced onion
1 large celery stalk, diced, plus a few celery leaves, chopped
1/3 cup dried apricots, diced
1/3 cup packed fresh basil leaves, torn
salt and fresh ground black pepper
4 slices hearty whole-wheat bread, toasted, if desired

In a large bowl, whisk together yogurt, mayonnaise, garlic, paprika and vinegar.

Add chicken, almonds, onion, celery, apricots and basil, tossing well to coat. Season with salt and fresh ground black pepper. Serve over toasted bread, if desired.

Makes about 4 servings

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