Apricot Basil Chicken Salad
Servings Prep Time
48appetizer bites 20minutes
Servings Prep Time
48appetizer bites 20minutes
  • 1/2cup low fat or 2% plain Greek Yogurt
  • 1/3cup Frescolio Basil Infused EVOO
  • 1clove garlicminced
  • 1/2 tsp paprika
  • 1/8cup Frescolio Pinot Grigio Wine Vinegar
  • 3cups shredded chickencooled
  • 1/2cup shallotminced
  • 1stalk celerydiced small, including leaves
  • 1/3cup dried apricotsdiced small
  • 1/3cup packed fresh basiltorn
  • saltto taste
  • pepperto taste
  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: