Today was a beautiful day outside and just begged for everyone to go out and play. So, we did. My thoughtful husband suggested we take a ride in my convertible VW Bug and have a picnic at a state park. He chose one about 45 minutes away that took us through the beautiful winding roads in the Virginia countryside. It was wonderful. But, what I had on the menu was not going to work so plan B. Having leftover chicken drumsticks that I had cooked in the crockpot the other night and pesto from my Pesto Shrimp on Polenta Portobellos was a good start. I gathered up some ingredients and created this really tasty salad. I also made a Tuna Salad and Egg Salad, and cut up fresh pineapple for dessert, packed the picnic basket and off we went. This was a gluten free and dairy free dinner. It was a wonderful excursion and I’m so happy we went.
5 chicken drumstick legs (meat picked and rough chop)
2-3 green onions, sliced
1/2 orange pepper, diced
1/4 cup pine nuts
1/4 cup chopped pecans
1/2 -3/4 cup pesto (leftover from shrimp on polenta portobellos)
1/4- 1/2 cup white wine
In a mixing bowl whisk together the pesto and wine until it’s the consistency of a salad dressing but not too thin. Add in the rest of the ingredients and pack it up to go!
How easy is that. It was a big hit as was the rest of the meal and dessert.