Memorial Day is the official beginning to a season of fun in the sun, so it’s time to start thinking about outdoor entertaining. What better way get started than with a picnic? Before you rush to the closet and start shaking out those blankets, think safety first and chill some ice packs to keep perishable foods nice and cold. A tasty tip to keep sandwiches, salads and drinks chilled is frozen grapes. Pop a few bunches in a sealed bag and set them in the freezer overnight. Then tuck them into the cooler for a frozen treat that doubles as an edible ice pack.
And my secret to perfect picnic sandwiches every time? Pack the fillings separate from the bread. Remember spoons so you can scoop this salad in between a couple of slices, then kick back and enjoy the fun.
Thai Peanut Chicken Salad
serves 4 to 6
1/2 cup creamy peanut butter
1/3 cup coconut milk
Freshly squeezed juice of 1 lime
Salt, to taste
4 cups cubed rotisserie chicken
1 tablespoon fresh cilantro, chopped
- In the bowl of your food processor, add the peanut butter, coconut milk, lime juice and salt. Pulse until smooth and well mixed.
- Add the cubed chicken to a deep bowl. Pour in the peanut sauce and stir with a rubber spatula until all all the chicken is well coated. Fold in the cilantro and peanuts. Divide among 4 deep bowls, garnish with additional cilantro and serve with a lime wedge. Alternately, you can serve it on a large platter with slices of crusty baguette for guests to make their own sandwiches at your next picnic.