“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.

Print Recipe

Chicken, chutney and white bean salad-- a perfect picnic salad

Servings

people

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

Servings people 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

Instructions

1. Heat olive oil in small skillet and saute onions. Set aside.
2. Place beans in serving bowl. Add bacon, onions, walnuts, chicken, parsley, tarragon, chutney and combine well.
3. Mix garlic, mustard, and vinegar. Slowly whisk in olive oil and whisk until thick. Add salt and pepper to taste. Add romaine before serving.