Recipes for Picnic Season



  • 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


  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. 



  • 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


  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. 

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