Tide and Thyme food blogger, Laura Davis of Chincoteague joins us in the DelmarvaLife kitchen to show us how to make Apricot Basil Chicken Salad.
1 pound cooked chicken (about 2 cups), shredded
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 Tbsp dijon mustard
1 Tbsp honey
1 Tbsp fresh basil, chopped
1/2 small white onion, finely diced
1/2 cup dried apricots, chopped
1/4 cup sliced almonds
1 tsp kosher salt
1/2 tsp black pepper
Make the dressing in the bottom of a large bowl by combining mayonnaise, Greek yogurt, dijon mustard, and honey. Whisk until combined.
Add in remaining ingredients and mix until combined. Serve on your fav bread or bed of greens.