Every Sunday I suggest an easy picnic recipe – something light and portable, perfect for some outdoor family time.

We’ve been really into family picnics lately.  It has been so hot some days that sitting under a big shade tree is cooler than sitting in our unairconditioned house (don’t let anyone tell you that you don’t need airconditioning in San Diego). The Baby Bunny always gets a huge smile on his face when we set him down on his picnic blanket and set up his tent. Sometimes our “picnics” don’t even involve food. Just a blanket and some shade. When we do eat, Little Man usually enjoys a nice bowl full of Cheerios.

Today I picked up some sourdough bread from Bread & Cie at the farmer’s market and made Curry Chicken Salad Sandwiches inspired by this recipe.  


Curry Chicken Salad Sandwhich

Curry Chicken Salad Sandwich

Here’s what I did…

Bake two boneless skinless chicken breasts in the oven at 350 for 25 minutes.

Shred chicken and add to bowl.

Dice two apples (pears also work very well) and add to bowl.

Add 1/2 cup raisins to bowl.

Sprinkle with salt and pepper In a separate bowl, mix 1 cup mayonaise, 1/4 cup commercial chutney, 1 1/2 tablespoons curry powder.

Once curry sauce is mixed, add to bowl with chicken. Mix.

(Update: I forgot to mention, you may not want to use all of the curry sauce.  Start with a little bit and mix.  Keep adding until you have your desired “creaminess.”  The leftover sauce is awesome for just about anything.  Try dipping your french fries in it!)

Slice bread of choice (try raisin or fig bread) and pile chicken salad mixture onto bread to form sandwich.

(We used the leftover chicken salad for dinner, served with Khashi’s new curry 90 second rice and peas. Surprisingly good combination.)