Grilled Chicken Salad Sandwiches & Kale Chips – An Autumn Picnic

Let’s go on a picnic!

Not a tree picnic, seeeleeeee.

Basically, this is the deal. We have probably 3 1/2 hours left of stunning autumn weather before it turns icy and cold and miserable and abominable snowmany. (Which, can I just say, I used to call it “abdominal” a long time ago. And by “long time ago” I mean last week. HAHAHA. oh.)

We need more picnics in our lives, dag nabbit!

Buuuut I’m pretty sure we could do without the words “dag” and “nabbit.”

Do you like to picnic? I have to be honest, I’m not exactly stellar at it. The whole sitting on the ground for a long period of time thing? Dudes, I think my legs fall asleep faster than most human beings’. AND, I feel like the older I get, the more my bladder shrinks. When I was but a ripe lassie gallivanting around in the puddles of youth, I had a bladder the size of Montana. Now? It’s like the size of a toe nail.

Oh you don’t want to hear about my awkward bladder shrinkage? Weird.

BUT LISTEN. Something in my heart rang loud and clear last weekend.

It rangeth and rangeth like the tender bells of time passage and it spoke to me, “Go forth into the world, oh ye of tiny toe nail bladder. Do not be afraid. Enjoy the colors, the temperature, the wine, and the grilled chicken salad sandwiches. For if you fail this, you’ll morph into a crotchety old maid.”

I’m still trying to figure out that last part.

So off we went! Into the wild, untamed elements of the Earth. Also known as the local park down the street.

And UM, apparently Aaron has forgotten the rule of looking at the person when you cheers them. Awesome. Now we’re going to have like, 17 years of bad luck. This explains my Casper looking hand.

And the possible rash on my neck that is starting to freak me out.

Oh, there I am! Pretending that my legs haven’t fallen asleep.

Sip, lick, sip, sip, lick. Lick, lick, lick.

Charlie liked the grilled chicken salad sandwich too.

You guys, it was so gorgeous and perfect out and I just want to freeze time because it’s just so beautiful and I’m scared of ice and detrimental weather and waaaaaaaaaah.

I love the fall so much my pancreas hurts. And I know you do too. So maybe take a peepsie at my leetle fall menu below and picnic your face this weekend?

This gold tree with its weird little balls wants you to.

And oh! Before I forget, the winner for Aida’s cookbook Keys to the Kitchen IS (drum roll please)  . . . Marie who said, “The keys to my parents’ house ” Yay, Marie! Noice jorb!

For the Grilled Chicken Salad Sandwiches:

(for 4 sammies)

* 2 chicken breasts
* 2 Tbs. all-purpose seasoning
* 1/2 cup plain Greek yogurt
* 1 celery stalk, finely chopped
* 1 gala apple, cored and finely chopped
* 1/3 cup pecans
* 1/3 cup dried cranberries
* coarse salt and freshly ground pepper
* 2 twin baguettes, sliced in half
* 1 cup arugula

Preheat grill to medium high. Sprinkle both sides of the chicken with the all-purpose seasoning, a good pinch of salt and pepper. Grill until you get good grilled marks on both sides, and the chicken is cooked through. Remove from grill and let rest 10 minutes. Cut into small cubes.

In a large bowl, combine the grilled chicken, celery, apples, pecans and cranberries. Add the yogurt and toss to combine and coat everything. Season with a small pinch of salt and pepper.

Scoop into sliced bread and garnish with arugula.

For the Kale Chips:

* 1 bunch dinosaur kale, cut into bite-sized pieces
* 1 Tbs. extra-virgin olive oil
* 1 good pinch of salt

Preheat oven to 350. Evenly arrange the kale on a large baking sheet. Lightly drizzle with oil and sprinkle with salt. Bake kale until crispy, abouuuut 15 minutes. But keep an eye on it.

For the Rose Hip Tea: (No seriously. We’re basically hippies.)

* 1 cup rose hips, dried (either outdoors in a bag for 3 weeks, or in a dehydrator for 3 days.)

Once the hips are dried, place them in a food processor and pulse until tiny threads separate from the hips. Then transfer to a sieve to separate the threads from the hips.

Bring a pot of water to boil. Stew rose hips (in a tea ball if you have it) for 15 minutes. Serve hot.

I LOVE THE FAAAAALLLLAAAAA.