(This recipe is part of the “End of Summer Picnic Experience“)
Picnic In the Park
When my children were young, summers were about gathering cousins and friends together and heading to the park for a day in the sun. It was great for the adults. We were able to get out of the house and spend time chatting while the kids ran around playing tag, dangling from the monkey bars and seeing who could swing the highest.
Bumps and Bruises
My youngest, Christian, was the daredevil of the family. Playgrounds were always a new “bump and bruise” adventure with him. One in particular that I remember: his older brother chasing him as fast as they both could go. They darted around the merry-go-round, in and out of the jungle gym and throughout the playground. Realizing he had gained speed and distance, Christian looked around with a sly smile on his face, only as he turned back around – Ker-plunk. That boy smacked his forehead, running at full speed, into a low crossbar right in his path. I know I have a photo somewhere with a huge goose egg on that little boy’s forehead.
I loved summer picnics with this group of people because we could call each other at ten thirty in the morning and be ready to meet up by eleven. There was no fuss or extended planning which made these outings the best. We would snatch up whatever we had in the house, throw it in a picnic basket and head to “Dreamland Park.”
Chicken Salad Sandwiches
Baked goods were something I always had around the kitchen when my kids were young. Snickerdoodles were the favored snack most of the time. I grabbed a dozen or two and we were off and running. Simple, easy, convenient. But my favorite things to take on those picnics were homemade Chicken Salad Sandwiches. For some reason, I always had roasted chicken in my frig. I would chop it up, throw in some apples, grapes, and celery, stir in mayo and pack it on ice. It makes my mouth water just writing about it.Print
Chicken Salad Sandwiches
“Sweet and salty” is what makes this sandwich so appealing. The celery and pecans add a crunch and the mayo gives it the creamy texture. Perfect for an ‘end-of-summer” picnic.
- 2 Large Chicken Breasts, cooked and cubed
- 1 1/2 cups Grapes, halved
- 1 1/2 cups Apples, cored and cubed
- 1 1/2 cups chopped celery
- 1 1/2 cups Pecan Pieces
- 1 3/4 cups of Mayo
- Kosher Salt and Freshly Ground Peper, to taste
- Combine all ingredients in a large bowl. Serve with crusty sourdough bread and green leafy lettuce.
- Cooked the chicken in a large oven proof pot. Purchase chicken that is bone-in and skin-on. Add chicken broth in a pot with plenty of Kosher Salt and Pepper to taste and cook in 450 degrees oven for 40-50 minutes until an instant read thermometer shows an internal temperature of 165 degrees.