The Recipe
Apricot-Basil Chicken Salad
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
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
- 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
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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