Apricot Basil Chicken Salad
Apricot Basil Chicken Salad
Print Recipe
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Apricot Basil Chicken Salad
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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 Olive Oil
- 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:
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Ingredients
Servings: appetizer bites
Units:
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Instructions
- 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.
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: