“Life needs more polka dots and picnics”
(A sign in a little shop by the beach.)
Well, it sure does, and late summer is a good time to seize the opportunity and have a few more outside meals before it gets too cold/wet/dark/busy, as the case may be. Preferably sitting on a polka dot blanket.
Here is an excellent picnic recipe, because there is little to spoil super quickly, it transports and holds well, and looks quite nice. In addition, if a salad doesn’t sound appealing, it could be spooned into pita bread or onto a nice roll for a tasty sandwich.

Servings |
people
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Ingredients
- 1 cup white beans cooked and cooled OR 1 14 oz. can white beans, drained and rinsed
- 6 slices bacon cooled and crumbled
- 1 onion finely chopped
- 3/4 cups walnuts chopped, toasted
- 2 tbsp. Dijon mustard
- 3 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- 1 tbsp. garlic minced
- 2 boneless, skinless chicken breasts cooked, shredded or chopped
- 3 tbsp. parsley chopped
- 1 tbsp. fresh tarragon chopped
- 1 head romaine lettuce chopped
- 6 oz. mango chutney
- salt and pepper to taste
Ingredients
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Instructions
- Heat olive oil in small skillet and saute onions. Set aside.
- Place beans in serving bowl. Add bacon, onions, walnuts, chicken, parsley, tarragon, chutney and combine well.
- Mix garlic, mustard, and vinegar. Slowly whisk in olive oil and whisk until thick. Add salt and pepper to taste. Add romaine before serving.