Measure the yogurt into a large bowl. Whisk in the olive-oil in a slow stream, whisking constantly so that it blends well.
Add the garlic, paprika, vinegar and salt and pepper. Stir well to combine.
Stir in chicken, onion, celery, apricots, and basil.
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.