Apricot Chicken Salad

by Brenda Langton, Tastemaker in Residence - Recipe by: Market Chef Jenny Breen

1/2 cup Greek yogurt
1 garlic clove, minced
1/2 tsp paprika
2 Tbsp olive oil
5 tsp champagne or white-wine vinegar
3 cups shredded cooked chicken
1/4 cup toasted almonds or pecans, chopped
1/2 medium red onion, minced (1/2 cup)
2 large celery stalks, diced small (1/2 cup), plus leaves
1/2 cup fresh apricots or other seasonal fruit like peaches, pears, or apples, diced small
1/3 cup packed fresh basil leaves, chiffenade
Coarse salt and ground pepper


  1. In a large bowl, whisk together yogurt, garlic, paprika, and oil and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.