Picnic: Pesto Chicken Salad, Potato Salad with Lemon Dill Vinaigrette and Chilled Asparagus, Artichoke and Hearts of Palm Salad

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Tomorrow is Father's Day and also happens to be my husbands first Father's Day. Earlier this week I asked him what he wanted to do and he said he didn't mind, he just wanted to do something where we could include the dogs, since Father's Day is about spending time with family and well, Frank and Molly are family too. I decided we could have a nice picnic and find a quaint secluded spot along the river. It's a win-win for all. Sophie will enjoy the sound of the water running down the river, Mike and I will enjoy the beautiful, peacefull setting and Frank and Molly will probably swim the entire afternoon.

For those of you who know me, you know that I could never just pack turkey sandwiches and potato chips. It just isn't my style. I enjoy planning a meal to fit each occasion. My husband loves pesto sauce. It is one of his favorite foods. While Sophie napped and Mike dug a trench in our backyard to construct a direct water line to the garden he built me, I sat inside planning and creating the lovely meal you see below, featuring Pesto Chicken Salad as the main course. While this meal is a little higher in fat than I normally cook, it's a special day, so why no spluge a bit.

I will post pictures of the dish tomorrow after it is all prepped and ready!

Father's Day Picnic: Pesto Chicken Salad, Potato Salad with Lemon Dill Vinaigrette and Chilled Asparagus, Artichoke and Hearts of Palm Salad

Pesto Chicken Salad
2 chicken breasts (about 6 ounces each)
1 tsp. olive oil
Salt and Pepper to taste
1 tbsp. minced shallot
1/4 cup low fat mayonnaise


Pesto Sauce

1/2 cup packed basil leaves
1 tbsp. toasted pine nuts
1 tbsp. grated parmesan cheese
1 garlic clove
1 tbsp. chicken stock

Preheat oven to 400 degrees. Brush chicken breast with olive oil. Salt and Pepper each side. Bake for about 8-9 minutes on each side, or until done. (160-165 degrees). For the Pesto, blend all ingredients in food processor.


Once chicken is fully cooked cut in to 1 inch cubes. In a large mixing bowl combine chicken, shallot, mayonnaise and pesto. Mix with spoon until fully incorporated. Cover and chill.

Potato Salad

1/2 lb. baby red potatoes (skins scrubbed cut in half)

1/4 fat free plain yogurt

1 tsp. kosher salt

1 tbsp. capers


Lemon Vinaigrette

1 ½ tbsp. olive oil
Juice of one lemon

1 clove minced garlic

1 tbsp. minced shallot 

1/4 tsp. kosher salt

Fresh black pepper to taste

2 tbsp. fresh dill


Combine all ingredients for vinaigrette. Whisk together, cover and refrigerate. Bring 6 cups of water to boil. Cook potatoes until fork tender (8-10 minutes). Strain potatoes. While the potatoes are still warm place them in a mixing bowl with the yogurt, salt, capers and lemon vinaigrette. Mix together to incorporate all ingredients. Cover and chill in the refrigerator for 2 hours.



Chilled Vegetable Salad

1/2 lb. asparagus cut in to one inch pieces, stems discarded

1 cup quartered artichoke hearts

1/2 cup sliced hearts of palm

1 tsp. olive oil
1 tbsp. minced shallot

1 tsp. chopped fresh thyme (lemon thyme would be an added bonus)

Zest and juice of 1/2 lemon

salt and pepper to taste


Bring 2 cups of water to boil and prepare and ice bath. Boil asparagus for 1 minute, strain and transfer to ice bath, let cool and strain. In a mixing bowl combine asparagus, artichoke hearts, hearts of palm, olive oil, thyme, lemon zest and juice, and salt and pepper. Mix, cover and chill for an hour.

This meal yields 2 servings totaling 498 calories and 23 grams of fat per serving.