Amber for turning me onto this recipe and changing my opinion about chicken salad.)
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.