Mediterranean Chicken Salad
with 2012 L'enfant du Pape
6 Cups shredded/cubed chicken breasts
2 cans plain (pitted) green olives chopped
1/3 Cup & 1 Tablespoon minced shallots
1 ½ Cups chopped dried mission figs
2/3 Cup chopped parsley
3 Cups full fat plain yogurt
3 Tablespoons lemon zest
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 Tablespoon & 1 teaspoon plum basil balsamic vinegar (We use Charparral Gardens)
Mix first five ingredients in a bowl. Wisk remain ingredients in another bowl, and then add it to that mixture.
This recipe makes 35 appetizer servings or 8-12 full sandwiches. If going with an appetizer serving, simply dollop the chicken salad on petite toast or pita chips and garnish with chives.
Note: This is really good just made, but it’s best chilled overnight in the refrigerator.