Food & Cooking Recipes Appetizers Apricot-Basil Chicken Salad 3.0 (200) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients ⅓ 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 ⅓ cup dried apricots, diced small ⅓ cup packed fresh basil leaves, torn Coarse salt and ground pepper Directions 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. Rate it Print