Apricot Basil Chicken Salad

Apricot Basil Chicken Salad
Print Recipe
Apricot Basil Chicken Salad
Print Recipe
Servings Prep Time
48appetizer bites 20minutes
Servings Prep Time
48appetizer bites 20minutes
Ingredients
  • 1/2 cup low fat or 2% plain Greek Yogurt
  • 1/3 cup Frescolio Basil Infused EVOO
  • 1 clove garlic minced
  • 1/2 tsp paprika
  • 1/8 cup Frescolio Pinot Grigio Wine Vinegar
  • 3 cups shredded chicken cooled
  • 1/2 cup shallot minced
  • 1 stalk celery diced small, including leaves
  • 1/3 cup dried apricots diced small
  • 1/3 cup packed fresh basil torn
  • salt to taste
  • pepper to taste
Servings: appetizer bites
Units:
Ingredients
  • 1/2 cup low fat or 2% plain Greek Yogurt
  • 1/3 cup Frescolio Basil Infused EVOO
  • 1 clove garlic minced
  • 1/2 tsp paprika
  • 1/8 cup Frescolio Pinot Grigio Wine Vinegar
  • 3 cups shredded chicken cooled
  • 1/2 cup shallot minced
  • 1 stalk celery diced small, including leaves
  • 1/3 cup dried apricots diced small
  • 1/3 cup packed fresh basil torn
  • salt to taste
  • pepper to taste
Servings: appetizer bites
Units:
Instructions
  1. Measure the yogurt into a large bowl. Whisk in the olive-oil in a slow stream, whisking constantly so that it blends well.
  2. Add the garlic, paprika, vinegar and salt and pepper. Stir well to combine.
  3. Stir in chicken, onion, celery, apricots, and basil.
  4. Season to taste with salt and pepper. Serve on bread or toast for a traditional chicken salad sandwich. For hors d’oeuvres, make croustades by brushing baguette rounds with Frescolio Garlic Infused EVOO and toasting under the broiler. Top each croustade with a spinach leaf, or a piece of torn lettuce, then a spoonful of chicken salad.
Recipe Notes

This recipe uses Frescolio's Basil Infused EVOO and our Pinot Grigio Wine Vinegar. You could also try it with any of the following EVOOs or vinegars for a different taste: