A Picnic in the Park

When I think about a picnic in the park, I imagine a checkered tablecloth, a basket filled with fresh bread, amazing cheeses, cured meats and killer wine.  Let's face it, these picnics never work out the way you see them in the movies, for me anyway.  Truth be told, your loved one may not be pleased with any of this, despite the most romantic setting. "Really?" As they look at you saying, "Where are the ribs? Fried chicken? Hamburgers?" I've prepared food for numerous picnics over the years, everything from a concert on the green, to a hill overlooking a serene pond, to the woods overlooking a babbling stream, to the rocks on the coast of Maine, to the beach, and you know what? Each and every one included very different food and not as much of a success as I had originally planned it to be.

After years of experimenting, I think I've finally found some picnic-worthy salads that are suitable for any venue and any palette.  Not just for picnics, these are also perfect for tailgating or your friend's backyard barbecue.  I've made all these recently for a friend's post wedding backyard picnic celebration and I thought I'd share them with you.

My sisters have been making this salad for years, but I've kicked it up a notch by adding diced apple and chopped cashews.  Served on split croissants or snowflake rolls, they are perfect for any picnic, lunch or brunch.  Be sure to keep it cool until ready to serve, as it has mayonnaise in it.

Tarragon Chicken Salad

Tarragon Chicken Salad
2 C diced or shredded cooked chicken
1 Granny Smith apple, diced
1/3 C diced celery
3/4 C mayonnaise
1 T lemon juice
2 T freshly chopped Tarragon
1/4 t salt
1/4 t pepper
1/3 C lightly salted, roasted chopped cashews

Mix all together and keep refrigerated until ready to use


Everyone loves this salad- it's colorful, healthy and very zen-like.  Add diced, cooked chicken and it's practically a meal in itself.  I recommend preparing this at least a few hours in advance in order for the flavors to blend.  Keep cool until about an hour before serving.

Wild Rice Salad

Wild Rice Salad
4 C cooked wild rice 
1/2 C dried cranberries ( I use one pkg. of Craisins)
1 T sherry vinegar + a splash of good balsamic vinegar
1 T fresh lemon juice
1 t  Dijon mustard
1/3 C olive oil
1/4 C sliced scallions (white part)
1/4 C chopped celery
1/2 C coarsely chopped pecans, lightly toasted
salt and pepper to taste

Cook rice according to package directions and let cool.  Whisk together vinegars, lemon juice, mustard, scallions and oil. Season with salt and pepper.  Add remaining ingredients to the rice and mix in the dressing. 


And for the meat lovers, this BBQ sauce is TOPS!  I've made various sauces, but none as easy or as versatile or as tasty as this one.  Use it on chicken, pork or beef.  Believe me, this will quickly become your new favorite! BBQ the meat ahead of time and pack left overs for the picnic.  Or, for another salad idea, make the Tai Chicken Salad- my Go To salad for concerts on the Green!

Barbecued Chicken

Simple Barbecue Sauce
1 (24 oz) bottle ketchup
1 C cider vinegar
1/2 C molasses
2 T Worcestershire sauce
1 C water
1 T paprika
1 T onion powder
1 T mustard powder
1 t garlic powder
1/2 t ground black pepper
14 t cayenne pepper

Combine all ingredients in a medium saucepan. Bring to a boil and reduce heat to medium and simmer until sauce is thickened and reduced by one third, about 30 min. Let cool to room temperature before using. Store in refrigerator up to 2 weeks.

Tai Chicken Salad

Tai Chicken Salad
Shredded mixed salad greens (I prefer Romaine)
4 C cubed barbecued chicken
1 C bean sprouts
1 large red pepper
1 seedless cucumber, cut into strips
1/2 C dry roasted peanuts
6 T fresh lime juice
1/4 C brown sugar
1 pkg. garlic ginger wonton strips (produce dept.)
1 jalapeno pepper
1/2 t nutmeg
1 T minced fresh ginger
1/4 C minced fresh mint
3 T minced fresh basil

Combine first 6 ingredients for salad.  Mix remaining ingredients (for dressing) in a bowl and whisk or place into a jar and shake until well blended.