Did you see the Tony Awards Sunday night? I missed quite a bit of it, but did watch a few highlights on Monday morning. While it's controversial, I kind of liked the Music Man rap that Hugh Jackman did with LL Cool J and T.I.
And the really big news? A dear friend from Kansas high school musical days is currently a cast member in the Best Musical Winner, A Gentleman's Guide to Murder. Best Musical! It's amazing. So proud of you, Jeffrey!
Apricot-Basil Chicken Salad
Let's keep the Tony love going as I get to the inspiration for this recipe. To borrow from Kiss Me Kate ...
It's too darn hot. Too darn hot.
It is. Outside. It's too hot. I think the high today was 100. Ugh.
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
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. Serve on greens or toast.
This might be my new go-to dressing for chicken salad. I love crunch and texture and this has plenty of both.
My favorite part was the tangy yogurt with the paprika, apricot and basil. It all came together with a pretty sweet flavor, but you could cut down on the apricot and up the ante on the paprika easily to suit your style. Ultimately, it all worked really well together and was delicious on a bed of greens.
I do wish I'd made enough for our lunches today. Darn.