Now that the school year’s in full swing, I’m on my usual quest to find dishes that yield tasty leftovers that will give me a couple of lunches for the week. I’ve got some old standbys, but there’s always room for new favorites.
Chicken salad for lunch can certainly be ho hum. But with apricots, almonds, and basil–three of my faves–added in, it’s anything but boring. This chicken salad is creamy and light with the just the right bite from the vinegar and onion and the perfect amount of crunch and sweetness. It’s great in a sandwich, on top of greens, or even all on its own. Lunch time just got even better.
Apricot-Basil Chicken Salad
from Martha Stewart
1/3 c. low-fat mayonnaise
1/2 c. low-fat plain Greek yogurt
1 garlic clove, minced
1/2 tsp. paprika
5 tsp. champagne or white wine vinegar
3 c. shredded cooked chicken
1/4 c. blanched slivered almonds, toasted
1/2 medium white onion, minced (about 1/2 c.)
1/2 c. diced celery (leaves included, if possible)
1/3 c. dried apricots, diced
1/3 c. packed fresh basil, chiffonade
coarse salt and freshly-ground black pepper, to taste
1. In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, and basil. Taste and add salt and pepper, to taste. Store in an airtight container in the refrigerator up to three days.
Yields: 4-6 servings