Moroccan Chicken Salad & Lemon Berry Shortbread

It's here - it's picnic season! It's time to trade dining in for dining out, hello summer! Okay, well not technically, but it's after Memorial Day which is my summer kick-off! Summer and picnics go hand-and-hand as they're all about creating memories shared with your favorite people and eating delicious prepared foods. I thought I'd share a few of my favorites that just happen to be perfect for your next outdoor adventure.

This Moroccan Chicken Salad, inspired from Food & Wine, is delicious and definitely different than perhaps a more typical chicken salad made with mayo and celery. The sweetness from the dried and fresh fruit is balanced with a yogurt dressing that's spiked with warm aromatic spices including cumin, paprika, and turmeric. I said this chicken salad is not the norm, it's better!

And a picnic without a little dessert is just incomplete! These lemon berry shortbreads have been a longtime favorite of mine. A little trick I learned years ago from reading Dorie Greenspan's Baking from my home to yours, rub the citrus zest with the granulated sugar before mixing it into the dough. Rubbing the essential oils together helps to intensify the fresh citrus flavor which is so present in these cookies. Another tip is to let the dough rest for about one day to deepen the citrus flavor. It's a little delayed satisfaction but these shortbread cookies are totally worth it!

Happy picnic days ahead!


Go to Moroccan Chicken Salad recipe.

Go to Lemon Berry Shortbread recipe.



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