I have picnic fever this week. I know the old adage is to “starve a fever, feed a cold”, but I think this fever needs to be fed. In fact, later this afternoon Ava and I will be heading over to Grand Ferry Park with an Almond Crusted Chicken Sandwich w/ Avocado Mayo and some Bean and Potato Picnic Salad.
To make the sandwich … After coating chicken breasts with egg yolk, dip into a mixture of panko bread crumbs and crushed almonds. Place into a hot skillet that has been drizzled with olive oil and cook on each side for about 7-10 minutes. While it’s cooking, mash up half an avocado into 2 tbs of mayonnaise and a squirt of lemon juice. Place chicken on croissant and add sliced red onion, fresh basil leaves, sliced avocado and the avocado mayo. YUM.
To make the salad … Cut 4-6 red potatoes into bite sized chunks and boil for about 10 minutes [until tender]. Strain potatoes and place into bowl of ice water [to stop the cooking and help potatoes hold their shape] for about 30 seconds. Remove potatoes and place on paper towels to absorb excess water and then put them in your salad bowl. While potatoes are boiling, snap off the ends of some fresh greens beans and boil for about four minutes, then place them into ice water and leave them sit for a few [this will keep the color and texture crisp] before drying and adding to salad bowl. Rinse and strain can of white beans and add to bowl. Now, chop up some red onion or scallions, fresh flat leaf parsley and/or cilantro and toss that in with 1 tbs of garlic paste [optional]. Stir in 2-3 tbs of mayo, a squirt of dijon mustard, some lemon juice, and salt and pepper to taste. OR just drizzle with olive oil and sprinkle with salt and pepper. This salad can be served warm or cold!
Whether you are planning a picnic or not, these recipes are perfect for a warm summer’s day…
Chicken, Brie, & Pear Sandwich w/ Balsamic Onions
Click on Image for Recipe from Greedy Gourmet
Spinach & Strawberry Salad w/ Walnuts & Goat Cheese
Click on Image for Recipe from The Cosmic Cowgirl
Click on Image for Recipe from Little Spoon Eats