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servings:

The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis, Oregon.

• 1/3 cup mayonnaise
• 1/2 cup low-fat Greek yogurt
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 5 teaspoons champagne or white-wine vinegar
• 3 cups shredded cooked chicken
• 1/4 cup blanched slivered almonds, toasted
• 1/2 medium white onion, minced (1/2 cup)
• 1 large celery stalk, diced small (1/2 cup), plus leaves
• 1/3 cup dried apricots, diced small
• 1/3 cup packed fresh basil leaves, torn
• Coarse salt and ground pepper

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