- August 12, 2020
The 4th of July may be behind us, but thanks to the Big Rona, summer picnic season is just getting started. But the question always is — what to bring! I always feel a little bad if I don’t bring something and not everyone appreciates a cooler full of White Claws, so here are a
The 4th of July may be behind us, but thanks to the Big Rona, summer picnic season is just getting started.
But the question always is — what to bring!
I always feel a little bad if I don’t bring something and not everyone appreciates a cooler full of White Claws, so here are a couple of great recipes to bring along to you summer picnics this year.
Chopped Chicken Salad with Pickleback Dressing
This isn’t your average grilled chicken chopped salad — it’s so much better! With hearty toppings and a tangy pickle-spiked dressing, this potluck-friendly, make-ahead salad is a guaranteed crowd-pleaser. Whether or not you start with a shot of whiskey is totally up to you.
• 2 boneless skinless chicken breasts (6 oz each)
• 1 tablespoon vegetable oil
• 1 tablespoon barbecue seasoning
• 3 tablespoons spicy dill pickle juice (from 24-oz jar)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1 cup mayonnaise
• 3 cloves garlic, finely chopped
• 3 hearts romaine, chopped (about 10 cups)
• 1/2 cup chopped cooked bacon
• 1/2 cup crumbled sharp Cheddar cheese (2 oz)
• 1/3 cup chopped spicy dill pickles
• 1 plum (Roma) tomato, seeded and diced
• 2 green onions, thinly sliced
Heat gas or charcoal grill. Coat chicken in oil and barbecue seasoning. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; cook 4 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F). Transfer to cutting board; cool 5 to 10 minutes or until cool enough to handle. Dice chicken.
Meanwhile, to make dressing, in large bowl, mix pickle juice, Worcestershire sauce and sugar until sugar dissolves. Beat in mayonnaise and garlic with whisk.
Arrange romaine on serving platter. Top with chicken, bacon, cheese, pickles, tomato and green onions. Serve salad with dressing.
If you prefer to take something sweet consider this one!
Strawberry Pretzel Yogurt Salad Cups
Everyone’s favorite summertime salad is now an easy-to-eat, easy-to-share side dish. With a pretzel crust, creamy yogurt center and sweet strawberry topping, this one’s perfect for parties!
• 1 jar (10 oz) strawberry jam
• 2 cups sliced strawberries
• 2 cups crushed pretzels
• 1 stick butter, melted
• 1 cup sugar or honey, divided
• 3 cups vanilla yogurt
• 1 container (8 oz) whipped topping
• 1 tablespoon vanilla bean paste
• 8 mini pretzels
In a large microwave-safe jar, heat jam until melted, about 60-90 seconds. Stir in strawberries. Set aside.
Place pretzels in a food processor, pulse until crushed. Add butter and half the sugar/honey. Spoon into the bottom of eight 9 oz. plastic party cups.
In a large bowl or stand mixer, beat together yogurt, whipped topping, vanilla bean paste and sugar until smooth.
Spoon on top of pretzel layer, reserving about 1/2 cup for the topping.
Spoon prepared strawberry layer on top of each cup. Finish with a dollop of yogurt mixture. Garnish with a pretzel before serving. Serve chilled.
Summer isn’t playing out exactly how we would like or expected, but there is still plenty of time and ways to enjoy it! Plan a picnic and make one of these great recipes!