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blogsandforums blogs badaily 2013 05 french picnic chicken menu html 22
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This fancy picnic menu is full of delights like potted pork, little chicken salad sandwiches, and mint juleps. White gloves optional.

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Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.
4.0
(4.22)

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From cold roast chicken to light and airy yogurt cake, this French-inspired picnic menu will make you believe you're in the City of Light.

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Don’t skip the banana peppers! They provide a vinegary and spicy finish to this chicken recipe from Commander's Palace in New Orleans.
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Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
4.7
(4.71)

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You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
4.3
(4.25)

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3.7
(3.67)

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Bring on the grilled veggies, fruit salads, and spicy slaws.

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Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
4.6
(4.55)

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If you decide to make this out in the wild, pack the perishables in a cooler.
3.4
(3.4)

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Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.
5.0
(4.87)

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3.4
(3.36)

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Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?
5.0
(5)

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Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.
3.5
(3.52)

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We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.
4.4
(4.39)

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This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).
4.3
(4.33)

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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)

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Our readers requested recipes to get from their favorite restaurants, so we printed some of them in our February issue.
