Saturday, August 21, 2010

apricot-basil chicken salad... 20 minutes

the goods:

6 cups shredded, cooked chicken
1 cup mayonnaise
1 cup Greek yogurt
2 garlic cloves, minced
1 teaspoon paprika
3 tablespoons plus 1 teaspoon champagne or white-wine vinegar
2 large celery stalks, diced small, plus leaves
1/2 cup dried apricots, diced small
1 apple, peeled and diced small
1/4 cup sliced scallions
1/4 cup packed fresh basil leaves, torn

In a medium bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar.

In a large bowl, combine chicken, celery, apricots, apple, scallions, and basil.

Pour sauce over chicken mixture; season with salt and pepper and stir to combine.

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