Picnic Food

What is one of the best things to do outside when the weather is nice? Have a picnic! It's been incredibly warm for the last few days, especially for March. So it's most definitely picnic weather and I made two quick recipes for my picnic.

I love love love love loooooooooooooove the Sonoma Chicken Salad Sandwich from Whole Foods, and I was lucky enough to find the recipe last year. It is the only Chicken Salad recipe that I use and I'm doubtful that I'll find something better.

And what's a picnic without Potato Salad??? I'm quite picky about potato salad but when I saw the Neely's recipe, I knew it was a must try. It is the best potato salad I've made at home so far.

Soooo without further a due...my picnic food for today....Sonoma Chicken Salad Sandwich and Potato Salad! Not the most healthy food to eat but oh so tasty :o)

Sonoma Chicken Salad 

Dressing

1 cup mayonnaise*

4 teaspoons apple cider vinegar

5 teaspoons honey

2 teaspoons poppy seeds

Salt and freshly ground pepper to taste

Salad

2 pounds boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted

2 cups red seedless grapes

3 stalks celery, thinly sliced

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Tip: If you don't want to go through the hassle of cooking chicken, use the meat of one rotisserie chicken. Adding 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder makes adds an extra layer of flavor.

*You can also use 1/2 cup mayo and 1/2 cup Greek Yogurt to cut down on the fat and calories

Neely's Potato Salad 

5 large red potatoes, peeled and cubed

2 ribs celery, chopped

1/2 large onion, chopped

3 hard-boiled eggs, 2 chopped and 1 sliced

2 heaping tablespoons sweet pickle relish, drained

1/2 cup salad dressing, (recommended: Miracle Whip)

3 tablespoons yellow mustard

1 tablespoon sugar

Paprika, for garnish

Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.