Chicken Salad + Picnic Faves

Just thought I would pop in and share my new favorite recipe (see below) along with a few ideas of what go well with it when your heading to the beach, park, or just outside on the patio.  (Thank you to my foodie friend Amber for turning me onto this recipe and changing my opinion about chicken salad.)

TREATS:  More than the flavor, I love the nostalgia of hostess cupcakes and ding dongs. I think they're fun to pack as a surprise for friends and the little ones in the group (you can tell a lot about someone when you watch their reaction to you bringing a Hostess treat). 
DRINKS: I love an ice cold orange flavored Crystal Geyser.  So refreshing!
CHIPS:  Tim's potato chips aren't easy to find in California, but they're worth the hunt.  I like to toss a couple flavors in my bag/basket, sea salt & vinegar are my favorite.  How about you, what are some of your picnic favorites? 
BAG: Farmer's Market Tote, J.Crew

Lunch's green apple chicken salad
via L.A. Times
Total time: 25 minutes
Servings: 4 to 6
Note: Adapted from Lunch

1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)
2 small celery stalks, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup currants (raisins may be substituted)
Salt and pepper, if desired

1. In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
2. To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.

Each of 6 servings: 188 calories; 12 grams protein; 10 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 39 mg cholesterol; 7 grams sugar; 163 mg sodium.