Tag: Picnic Recipes

Pickle Chicken Salad

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I LOVE chicken salad, as you can see with this being my third recipe. It is such a versatile meal, you want to make it spicy, sweet, tangy, the world is yours. I was inspired by a creator, Nutritiously Easy, on TikTok who made a pickle chicken salad. I’m a pickle girl, exclusively Claussens, so I had to make it, and holy shit I could eat the whole bowl myself. I have been eating it in a lettuce wrap with some kettle-cooked potato chips for lunch and honestly, I don’t think things could get any better.

Ingredients

  • 3 Claussen Pickles, diced
  • 1/2 Cup Mayo
  • Fresh Dill, chopped
  • 1 TBSP Dijon Mustard
  • Splash of Pickle Juice
  • Rotisserie Chicken, chopped
  • 3 Celery Stalks, diced
  • Green Onion, diced
  • Salt
  • Pepper

Let’s Get Cooking

Break down your rotisserie chicken,, removing the skins, and chopping them into bite-sized pieces. Be sure to save that and make chicken stock!

Prep all the rest of your ingredients and grab out a large bowl.

Toss in your chicken + Mayo + dijon + celery + pickles and mix well. Add in your salt + fresh dill + pickle juice + green onions + loads of black pepper. Mix well and let it rest in the fridge for at least 30 minutes, I stand by that it always tastes better the next day. Top with more black pepper to taste.

I hope you enjoy it, I know I have been!

Made with Love,

Hannah

Cucumber Dill Chicken Salad

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You would be lying if you said that chicken salad wasn’t one of the most perfect picnic foods. You can eat it on a croissant, but my favorite is with kettle-cooked potato chips, ugh it’s the perfect crunch. This recipe from PBFingers gives chicken salad the perfect twist, adding in the yogurt and cucumber. It’s incredibly refreshing and great in lettuce wraps for lunch!

Ingredients

  • 3 Cups Rotisserie Chicken, chopped and chilled
  • 2/3 Cup Greek Yogurt, I used low-fat, she recommends full-fat, do what you like
  • 1 TBSP Dijon Mustard
  • 1/2 Lemon, Juiced
  • 1/3 Cup Green Onion, chopped
  • 3/4 Cup Seedless Cucumber, finely chopped
  • 1/2 Cup Celery, chopped
  • 1/4 Cup Fresh Parsley, chopped
  • 1/4 Cup Fresh Dill, chopped, she used dried dill but I think fresh provides a better flavor
  • 1 TSP Sea Salt
  • LOTS OF GROUND PEPPER

Let’s Get Cooking

Remove the chicken from the bones and finely chop, place into a large bowl.

Mix all of the ingredients together well.

Easy, peasy, that’s it. Serve on bread, lettuce, or with your favorite potato chip.

Made with Love,

Hannah

Greek Pasta Salad

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I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Dill Potatoes

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I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

Let’s Get Cooking

After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.

Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.

Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.

It’s as easy as that!

Made with Love,

Hannah

Grandma’s Macaroni Salad

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My grandma would make this Macaroni salad for any family get together. We lost my grandma a few years ago, but when I make this recipe it makes me think of her. I’ve never tasted a macaroni salad that tastes like this one! This recipe can make a lot if you need it to for a party, or you can make a smaller serving as well. It’s one of my favorite family recipes and I hope you all like it as well!

Ingredients

  • Macaroni Pasta
  • Marzetti Cole Slaw Dressing or Mayo
  • Spanish Green Olives, sliced
  • Green Onions, diced
  • Hard Boiled Eggs, diced
  • Paprika
  • Celery, diced
  • Salt + Pepper

For this recipe the ingredients aren’t exact, it usually depends on how big of a serving you are making. So while making this, add in how much feels right.

Let’s Get Cooking

Start off by cooking the macaroni per the boxes instructions.

While the macaroni is cooking, prep the rest of the ingredients. Dice the hard-boiled eggs, dice the celery and green onion, and slice the green olives.

Once the macaroni is finished cooking, rinse and let it cool.

Place the macaroni salad into a large bowl. Start with about 1 cup of Marzetti Cole Slaw dressing, or mayo. As the day goes on you may need to add in more dressing. Combine the dressing with the macaroni, making sure everything is covered.

Add in green onions + olives + celery + hard-boiled egg+ paprika + salt + pepper.

Mix well to combine.

And guess what, thats it! The recipe is complete. I hope you love this recipe as much as I do, it’s one of those meals that just brings me happiness.

Made with Love,

Hannah