Recipes for Picnic Season

CHICKEN SALAD PITAS WITH CHEDDAR

Ingredients

• 1 lb. boneless, skinless chicken breast 
• ¾ C. grapes 
• ¾ C. nuts (cashews, pecans, or walnuts) 
• ½ t. Salt
• ¾ C. mayonnaise
• ¾ C. chopped or diced celery
• 3 green onions
• 1 T milk

Directions 

1. Bring a large pot of water to boil; add the chicken breasts and let boil for 25 minutes. 
2. Shred chicken with 2 forks (old school way) or give it a few pulses in a food processor (quick and easy). 
3. Combine all ingredients except for cashews and grapes in a large bowl. 
4. Fold in grapes and cashews just before serving. 

Next Level Chicken Salad Sandwiches:

Stuff pita halves with chicken salad and a thick slice of cheddar and tomato. Broil until cheese is melted and chicken salad is heated through, about 5 minutes. 

PIMENTO CHEESE 

Ingredients

• 4 oz cream cheese at room temperature
• 8 oz sharp cheddar cheese, shredded (2 C.)
• 8 oz Monterey Jack cheese, shredded (2 C.)
• 2 garlic cloves, crushed
• 1 jarred roasted red bell pepper, chopped
• 2 T pickled jalapenos 
• ½ C mayo
• 1 tsp. Cayenne
• ½ tsp. Kosher salt
  

Directions 

1. In a food processor, pulse the garlic until finely chopped. Add the remaining ingredients and pulse until well blended. 
2. Scrape the pimento cheese into a large bowl and refrigerate for at least 1 hour. 
3. Serve with crackers.