Great do-ahead for picnics or just to keep in the refrigerator for a quick lunch. This is excellent with rotisserie chicken. Spice it up with a pinch of cayenne pepper or pepper flakes. This recipe is adapted from Martha Stewart.
1/3 C mayonnaise
½ C low-fat Greek yogurt
1 garlic clove, minced
½ t paprika
5 t champagne or white-wine vinegar
3 C shredded cooked chicken
1/4 C blanched slivered almonds, toasted
1/2 medium white onion, minced (½ C)
1 large celery stalk, diced small (½ C), plus leaves
1/3 C dried apricots, diced small
1/3 C packed fresh basil leaves, torn
Coarse salt and ground pepper
In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.