Apricot Chicken Salad
By Jenny Breen
Ingredients
- 1/2 cup Greek yogurt
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 5 teaspoons champagne or white-wine vinegar
- 3 cups shredded cooked chicken
- 1/4 cup toasted almonds or pecans, chopped
- 1/2 medium red onion, minced (1/2 cup)
- 2 large celery stalks, diced small (1/2 cup), plus leaves
- 1/2 cup fresh apricots or other seasonal fruit like peaches, pears, or apples, diced small
- 1/3 cup packed fresh basil leaves, chiffenade
- Coarse salt and ground pepper
Instructions
In a large bowl, whisk together yogurt, garlic, paprika, and oil and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.
