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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
Apricot-Basil Chicken Salad

Source: Everyday Food, June 2010


  • 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


  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.

Reviews (1)

  • Elana R 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!

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