Articles
Plan a Picnic
cookbook

Planning a pregame party, a family picnic, or just a fun day with friends? These simple and healthy recipes are perfect for any bash—and easy enough for anyone to make.

picnic

 

 

Zesty Coleslaw

 

Prep: 30 minutes / Serves: 4

 

½ head green cabbage, thinly shredded

2 carrots, peeled and shredded

3 teaspoons salt

3 tablespoons apple cider vinegar

½ cup plain Greek yogurt

1 tablespoon onion powder

2 teaspoons celery seed salt

 

1. In a large bowl, mix the cabbage with the carrot, salt, and vinegar. Toss to combine and let sit for at least 2 minutes, so the flavors combine.

 

2. Meanwhile, in a separate bowl, mix the yogurt, onion powder, and celery seed and whisk to blend into a dressing. Add the dressing to the cabbage mixture and toss to combine.

 

3. Check the seasoning and add more salt if necessary. Let sit for 15 minutes before serving.

coleslaw

 

 

Crowd-Pleasing Pasta Salad

 

Prep: 30 minutes / Serves: 4

 

salt

1 pound orzo pasta

¼ cup olive oil

¼ cup feta cheese, crumbled

1 tablespoon chopped fresh oregano (or ½ tablespoon dried oregano)

1 lemon, juiced

1 cup cherry tomatoes, cut in quarters

¼ cup black, Greek, or green olives

 

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to the instructions on the package, usually for about 8-12 minutes. Drain the pasta and place it into a large bowl.

 

2. Mix the orzo with the oil, feta, oregano, and lemon juice. Toss to combine.

 

3. Once the orzo is fully cooled, add the tomatoes and olives and stir to blend. Serve at room temperature.

pasta salad

 

 

Picnic-Perfect Chicken Salad

 

Prep: 1 hour / Serves: 4

 

1¼-pound chicken breast, boneless and skinless

water

4 tablespoons mayonnaise

2 tablespoons chopped fresh tarragon (or 3 tablespoons dried tarragon)

1 cup green or red seedless grapes, sliced in half

8 slices whole wheat toast

salt

 

1. Place the chicken in a small pot just big enough to hold it. Fill the pot with cold water and place over medium heat. As soon as the water begins to bubble, reduce the heat to low and let cook for approximately 15 minutes, or until the chicken is cooked to 165 degrees measured with a meat thermometer. Remove from the heat and drain off the liquid.

 

2. When the chicken is cooled, cut it into small pieces and place them in a bowl. Add the mayonnaise, tarragon, and grapes and stir to combine. Let the mixture sit for 10 minutes for the flavors to combine. Season to taste, serve on toasted bread, and enjoy!

chicken salad

 

 

Photo credits: Brian Hagiwara Studio / Age Fotostock (picnic table); Michael Piazza (coleslaw, pasta salad, chicken salad)

 

TAKE A BITE OUT OF THIS FUN STUFF ABOUT FOOD.

Get videos, games, photos, and more!