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.


  • cup mayonnaise

  • ½ cup low-fat Greek yogurt

  • 1 garlic clove, minced

  • ½ teaspoon paprika

  • 5 teaspoons champagne or white-wine vinegar

  • 3 cups shredded cooked chicken

  • ¼ cup blanched slivered almonds, toasted

  • ½ medium white onion, minced (½ cup)

  • 1 large celery stalk, diced small (½ cup), plus leaves

  • cup dried apricots, diced small

  • 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.

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