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Apricot-Basil Chicken Salad

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.

  • servings: 4

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

Directions

  1. Step 1

    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.

Source
Everyday Food, June 2010

Reviews (1)

  • 21 Jun, 2013

    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!