Apricot Chicken Salad
Mill City Cooks

Apricot Chicken Salad

By: Market Chef 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

Method

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.