17 Delicious, Make-n-Take Picnic Recipes That Are Sure to Wow Your Crowd

Picnic food doesn’t have to mean soggy sandwiches and pre-packaged potato chips — delight your friends and family at your next outdoor outing with these easy upgrades to classic picnic recipes. These simple recipes make is stress-free to enjoy the outdoors and good company, all while indulging in summertime favorites, from sandwiches and wraps to fruit salad and focaccia.

And whether you’re heading out to the park or just stepping outside to your own backyard, make the day extra-special by pairing these picnic recipes with our refreshing iced tea mocktails. Or add a bit of glam with our tricks for turning a picnic into the ultimate garden party. But first, get scrolling through our sandwiches and sides, then take your pick from all the delicious possibilities.

1. Fruit ’n’ Nut Chicken Salad Sandwiches

A yogurt and sour cream blend adds creamy, tangy deliciousness with 75 percent less fat and calories than regular mayonnaise.

Ingredients:

• ⅔  cup yogurt/sour cream blend, like Breakstone’s
• 2 tsp. Dijon mustard
• 2 Tbs. minced mixed fresh herbs, like parsley, tarragon and thyme
• 2 scallions, minced
• 2 tsp. lemon juice
• 2 cups diced herb and garlic rotisserie chicken
• ¼ cup minced celery
• ½ cup chopped red grapes
• ¼ cup chopped toasted walnuts
• ¼ cup dried cranberries
• 8 slices home-style bread
• 8 lettuce leaves

Directions:

1. In large bowl, combine yogurt blend, mustard, herbs, and scallion. Season with salt and pepper. Add chicken celery, grapes, walnuts and cranberries; toss to combine.
2. Arrange 4 slices bread on cutting board. Place lettuce leaves on bread. Divide chicken salad evenly among sandwiches. Top with remaining bread.

2. Buffalo Chicken Salad Heroes

Packing chicken salad sandwiches for the road can make the rolls soggy. That’s why our Test Kitchen Director Susan Chiusano came up with an easy fix. “Simply line rolls with a double layer of lettuce leaves,” she says. “That keeps any dressing from soaking into the bread, so they taste freshly made whenever you’re ready to serve.”

Ingredients:

• 2 lbs. boneless, skinless chicken breast halves
• 5 ribs celery, sliced
• ½ cup chopped celery leaves
• 1¼ cups mayonnaise
• 2 Tbs. Tabasco sauce
• 2 Tbs. apple cider vinegar
• ½ tsp. salt
• 6 long soft hoagie rolls, 2½ oz. each
• 12 romaine lettuce leaves
• 1 medium red onion, sliced
• 1 cup crumbled blue cheese, about 4 oz.
• Freshly ground pepper

Directions:

1. In deep 12” skillet, combine chicken with enough cold water to cover; over high heat, bring to boil. Reduce heat to medium-low; cover.
2. Gently simmer chicken, turning once, until no longer pink in centers, 7-9 min. per side. Remove chicken from skillet; cool completely. Cut into ½” pieces.
3. In bowl, combine chicken, celery, celery leaves, mayonnaise, Tabasco, vinegar and salt.
4. Dividing evenly, line rolls with lettuce. Fill with chicken salad, then onion and blue cheese. Sprinkle with pepper.

3. Muffaletta with Salami and Provolone

Layering ingredients on a large ciabatta instead of individual rolls saves on prep work and makes for a show-stopping start to a delicious outdoor feast.

Ingredients:

• 1 large loaf ciabatta bread
• ¼ cup olive oil
• 3 Tbs. balsamic vinegar
• 1 Tbs. Dijon mustard
• ½ tsp. dried oregano
• ½ cup pitted green olives, chopped
• 1 lb. thinly sliced salami
• 6 oz. sliced provolone cheese
• 1 (12 oz.) jar roasted red peppers, drained
• 2 cups fresh arugula

Directions:

1. Slice loaf of bread in half laterally.
2. In small bowl, whisk oil, vinegar, mustard and oregano. Brush dressing onto both cut sides of bread.
3. Sprinkle one half of bread with chopped olives. Layer salami and provolone on top. Slice red peppers into thin pieces. Layer on top of provolone. Place arugula on top of peppers. Top with other half of bread.
4. Heat a large pan over medium-high. Wrap sandwich in foil, then place onto pan. Place a heavy skillet on top of sandwich to press while cooking. Cook about 10 min. Slice into 6 pieces.

4. Balsamic-Mozzarella Roast Beef Wrap

Baby spinach balances out the sweet basil in this yummy upgrade on a classic Italian combination.

Ingredients:

• ⅓ cup balsamic vinaigrette
• ½ cup fresh basil leaves, divided
• 1 clove garlic, minced
• 1 lemon, zested and juiced
• 4 spinach with garlic and pesto burrito wraps, like Baja
• ½ lb. deli-sliced roast beef
• 16 thin slices fresh mozzarella cheese
• 3 ripe tomatoes
• ¼ cup sliced red onion
• 1 cup fresh baby spinach

Directions:

1. In bowl, combine vinaigrette, 2 Tbs. minced basil leaves, garlic, ½ tsp. lemon zest and 2 tsp. lemon juice.
2. Brush wraps with vinaigrette mixture. Layer wraps with roast beef, cheese, tomato, red onion, baby spinach and remaining basil leaves. Season with salt and pepper.
3. Roll up wraps; wrap in parchment or waxed paper. Slice diagonally. Wrap in plastic wrap. Unwrap when ready to serve.

5. Ranch Chicken Salad Heroes

A double layer of lettuce leaves adds crispness to these overstuffed sandwiches.

Ingredients:

• 2 lbs. boneless, skinless chicken breast halves
• 5 ribs celery, sliced
• ½ cup chopped celery leaves
• 1¼ cups bottled ranch dressing
• 2 Tbs. Tabasco sauce
• 2 Tbs. apple cider vinegar
• 6 long soft hoagie rolls, 2½ oz. each
• 12 romaine lettuce leaves
• 1 medium red onion, sliced
• 1 cup sliced roasted red peppers from a jar

Directions:

1. In pot, combine chicken with enough cold water to cover; over high heat, bring to boil. Reduce heat to medium-low; cover. Gently simmer chicken, turning once, until no longer pink in centers, 7-9 min. per side. Remove chicken from pot; cool completely. Cut into ½” pieces.
2. In bowl, combine celery, celery leaves, dressing, Tabasco, vinegar and ½ tsp. salt. Add chicken; stir until evenly coated.
3. Dividing evenly, line rolls with lettuce. Fill with chicken salad, onion, and red peppers. Sprinkle with pepper.

6. Dijon Roast Beef Sandwiches

Homemade roast beef elevates this classic picnic recipes. Intimidated to make your own? Don’t be! Our shortcut spice rub gets this roast ready for the oven in under 10 minutes.

Ingredients:

• 2 lb. beef eye-round roast
• ½ tsp. onion powder
• ¾ cup Dijon mustard
• ¼ cup mayonnaise
• ¼ cup creamy horseradish sauce
• 1 cup red wine vinegar
• 1 cup sugar
• 3 cups sliced red onion
• 4 cups watercress
• 16 slices Tuscan bread (oval loaf), about 1 lb.

Directions:

1. Heat oven to 375°F. Grease roasting pan. Place beef in pan. In bowl, combine onion powder, ¼ tsp. salt and ½ tsp. pepper. Rub over beef. Roast until meat thermometer inserted into thickest part registers 125°F for medium-rare, 35-40 min. Cool.
2. In bowl, combine mustard, mayonnaise and horseradish; reserve. In pot, combine vinegar, sugar and 2 cups water. Bring to boil. Cook until sugar is dissolved, 2 min. Remove from heat; add onion slices and cool. Chill beef, mustard mixture and pickled onions until ready to use.
3. When ready to serve, thinly slice roast beef. Spread 8 slices bread with mustard mixture. Top with roast beef, pickled red onions and watercress then remaining bread slices; halve crosswise.

7. Greek Grilled Veggie Pitas

No eggplant or tomatoes? Feel free to make this meat-free sandwich with whichever fresh veggies you have on hand — summer squash, asparagus and mushrooms all work wonderfully.

Ingredients:

• ¼ cup Greek vinaigrette, such as Cardini’s
• 8 slices eggplant
• 2 tomatoes, sliced
• 1 medium red onion, sliced
• 4 6” pita breads
• 1 cup prepared tzatziki
• 8 slices roasted peppers
• 1 small jar marinated artichokes, drained and chopped

Directions:

1. Heat grill or grill pan.  Coat pan with cooking spray. Brush eggplant, tomatoes and red onion with vinaigrette. Grill vegetables 3 min. turning once. Let cool.
2. Cut pitas in half. Spread each pita with 2 Tbs. tzatziki. Evenly divide vegetables among pitas. Wrap in plastic wrap until ready to serve. Serve with remaining tzatziki.

8. Chicken Caprese Sandwiches

A dash of lemon juice makes from-scratch pesto extra bright in this salad-turned-sandwich.

Ingredients:

• 3 cups fresh basil leaves
• ⅓ cup olive oil
• ¼ cup pine nuts, toasted
• 3 Tbs. lemon juice
• 3 Tbs. grated Parmesan
• 8 (4 oz.) thin sliced boneless, skinless chicken breast halves
• 8 ciabatta rolls, split
• 1½ cups drained roasted red peppers, sliced
• 8 oz. fresh mozzarella, sliced
• 3 cups baby arugula
• White parchment paper and twine

Directions:

1. Prepare grill for medium-high direct-heat cooking. In food processor, process basil leaves, oil, pine nuts, lemon juice, Parmesan, 1 Tbs. water and ¼ tsp. pepper until smooth; reserve.
2. Sprinkle chicken with ½ tsp. salt and ¼ tsp. pepper. Grill chicken, flipping once, until no longer pink in centers, about 4 min. per side.
3. Halve chicken crosswise. Dividing evenly, spread bottom halves of rolls with pesto. Top with chicken, peppers, mozzarella, baby arugula and roll tops. Wrap in parchment paper and tie with twine.

9. Herby Deviled Eggs

This zesty twist on a classic appetizer gets a fresh makeover thanks Dijon mustard and dill.

Ingredients:

• 6 eggs
• ½ cup mayonnaise
• 1 Tbs. white vinegar
• 2 tsp. Dijon mustard
• 1 tsp. chopped fresh dill + additional for garnish
• ¼ tsp. onion powder
• ¼ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. pepper
• 4 fresh chives, sliced into 1’’ pieces

Directions:

1. In medium pot, cover eggs with enough cold water to cover by 1”; over high heat, bring to boil; cover. Remove from heat; let stand 10 min. Drain; rinse under cold water. Return to pot; cover eggs with cold water to cool. When cool enough to handle, peel and slice in half lengthwise. Remove yolks; reserve white halves.
2. In medium bowl, combine yolks, mayonnaise, vinegar, horseradish sauce, 1 tsp. chopped dill, onion powder, garlic powder, salt and pepper; using fork mash together until smooth. If desired, spoon filling into pastry bag fitted with medium star tip.
3. Dividing evenly, pipe or spoon yolk mixture into egg white halves. Arrange on serving platter, Garnish with fresh chives and dill. Eggs can be prepared up to 2 days ahead, covered and chilled until ready to serve.

10. Stuffed Cherry Tomatoes

We filled these tiny orbs with a ready-made blend of feta and garlic-and-herb cheese for a bite-size treat that’s perfectly portable.

Ingredients:

• ½ cup crumbled feta cheese, 2½ oz.
• ½ cup reduced-fat garlic-and-herb cheese spread, such as Alouette
• 1 tsp. minced fresh thyme + additional sprigs for garnish
• Fresh ground pepper
• 24 cherry tomatoes, with stems attached

Directions:

1. In mini food processor, combine crumbled feta cheese, garlic-and-herb cheese spread and 1 tsp. minced thyme; process until smooth. Season pureed mixture to taste with fresh ground pepper.
2. Slice off and reserve tops of cherry tomatoes. Using small spoon, scoop out seeds from tomato centers. Transfer tomatoes, cut sides side down, to paper towel; let drain.
3. If desired, transfer cheese-herb mixture to pastry bag fitted with small plain tip. Pipe or spoon about 1 tsp. cheese mixture into base of each cherry tomato. Transfer to serving plate. Top each tomato with corresponding reserved top. Garnish with additional thyme sprigs. Cover and chill filled cherry tomatoes until ready to serve.

11. Layered California Salad Cups

For spill-proof transport, layer our individual salads in Mason jars, screw on the tops and you’re good to go.

Ingredients:

• 4 eggs
• 8 oz. asparagus, cut into 2” pieces
• 4 slices bacon
• ⅓ cup olive oil
• 2 Tbs. red wine vinegar
• ⅛ tsp. salt
• ⅛ tsp. pepper
• ¼ cup chopped fresh basil
• 1 avocado, pitted, peeled, sliced
• ⅓  cup sliced red onions
• 1 cup halved grape tomatoes
• 3 cups baby spinach

Directions:

1. In small pot, combine eggs with enough cold water to cover by 1”; over high heat, bring to a boil. Cover. Remove from heat; let stand 10 min. Drain; rinse under cold water. Return to pot; cover eggs with cold water. When cool enough to handle, peel and slice.
2. Bring large pot of salted water to boil. Add asparagus; cook until almost tender, about 2 min. Drain; rinse under cold water to cool. Pat dry.
3. Meanwhile, in nonstick skillet over medium-high heat, cook bacon, flipping once, until crisp, about 4 min. per side. Drain on paper towels. When cool enough to handle, crumble.
4. In small bowl, whisk together oil, vinegar, salt and pepper; stir in basil. In 6 individual serving glasses or bowls, layer avocado, red onion, tomatoes, spinach, eggs, bacon and asparagus. Serve with dressing.

12. Mini Layered Tex-Mex Dip

These clever cups make it easy to take the party on the road! For salty crunch, serve these treats with tortilla chips.

Ingredients:

• 2 tomatoes, seeded, diced
• 6 Tbs. chopped fresh cilantro + cilantro leaves for garnish
• ¼ cup minced red onion
• 3 Tbs. fresh lime juice
• 1½ tsp. green Tabasco sauce
• ¼ tsp. salt
• 1 (10.5 oz.) can black beans, rinsed, drained
• 1 tsp. grated lime zest
• 1 avocado, pitted, peeled
• ¾ cup plain Greek yogurt
• ½ cup drained sliced black olives
• 2 scallions, sliced
• 2 cups assorted fresh raw veggie sticks

Directions:

1. In bowl, combine tomatoes, 4 Tbs. cilantro, onion, 1 Tbs. lime juice, 1 tsp. green Tabasco sauce and ⅛ tsp. salt.
2. In food processor, combine black beans, ½ cup tomato mixture, 1 Tbs. lime juice and lime zest. Pulse until chunky but not pureed.
3. In separate bowl, mash avocado with remaining 2 Tbs.  cilantro, 1 Tbs. lime juice, ½ tsp. green Tabasco and ⅛ tsp. salt.
4. Divide black bean mixture evenly among 6 (5 oz.) plastic cups. Dividing evenly, layer with guacamole, Greek yogurt, remaining tomato mixture, olives and scallions. Garnish with cilantro leaves. Serve with assorted veggies.

13. Stacked Caprese Salads

Thanks to our shortcut roasted red pepper vinaigrette, fresh summer tomatoes and creamy mozzarella really shine.

Ingredients:

• ¾ cup bottled balsamic vinaigrette
• 1 drained roasted red pepper from a jar, finely chopped, about ¼ cup
• 2 cups baby salad greens
• 3 large tomatoes, about 2¼ lbs., each cut into 6 slices
• 12 oz. fresh mozzarella, cut into 12 slices
• 12 leaves fresh basil
• Basil sprigs (optional)

Directions:

1. In small bowl, stir together vinaigrette and red pepper; reserve.
2. Place greens on rimmed serving platter. For each of six stacks, top greens with 1 slice tomato, 1 tsp. dressing mixture, 1 slice cheese and 2 basil leaves. Repeat layering once; top each with tomato slice. Drizzle with more dressing; serve with remaining dressing. If desired, garnish with basil sprigs.

14. BLT Pasta Salad

Ranch seasoning mix takes this creamy classic from ho-hum to yum — let sit overnight before serving for next-level flavor.

Ingredients:

• 12 oz. elbow macaroni
• ½ cup mayonnaise
• 1 (1 oz.) pkg. ranch seasoning mix
• 8 slices thick-cut bacon, chopped, cooked
• 3 cups chopped tomatoes
• 4 cups chopped Romaine lettuce

Directions:

1. Cook macaroni according to package directions. Rinse with cool water; drain well.
2. In large bowl, whisk mayonnaise, ranch seasoning and ½ tsp. pepper until smooth; stir in macaroni, bacon and tomatoes. Cover; chill 1 hr. Stir in romaine just before serving.

15. Creamy Lime-Mint Fruit Salad

Get ahead by prepping the dressing up to 3 days in advance, then toss with fruit just before serving.

Ingredients:

• 1 lime
• 1 cup plain yogurt
• ¼ cup honey
• ½ tsp. vanilla extract
• ¼ cup chopped fresh mint + additional sprig
• 1 lb. strawberries, hulled and halved
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 apple, cored and diced

Directions:

1. Squeeze 2 Tbs. juice from lime. In large bowl, stir together yogurt, honey, vanilla, chopped mint and lime juice.
2. Add strawberries, blueberries, blackberries and apple; gently toss until evenly coated. Transfer to serving bowl; garnish with mint sprig.

16. Rosemary Focaccia

This 5-ingredient salt-studded bread is baked in a cast iron for a perfectly crispy exterior; a greased oven-proof skillet would also work just as well.

Ingredients:

• 4 Tbs. olive oil
• 1 (0.25 oz.) env. active dry yeast
• 1¾ cups all-purpose flour
• 3 tsp. chopped fresh rosemary
• ¼ tsp. coarse sea salt

Directions:

1. Coat large bowl and 10” cast iron skillet with cooking spray.
2. On low speed using dough hook, combine ¾ cup warm water, 2 Tbs. oil and yeast; let sit until frothy, 4-5 min. Beat in flour, 2 tsp. rosemary and ½ tsp. salt until smooth dough forms, 3-4 min. (If no dough hook, knead by hand on lightly floured surface 10 min.) Transfer dough to bowl; cover. Let rest 30 min.
3. Transfer dough to skillet; flatten to even thickness to edge of pan. Press remaining 1 tsp. rosemary into top of dough. Cover; let rise 1 hr.
4. Heat oven to 425°F. Using fingers, press indentations into dough. Brush with remaining 1 Tbs. oil. Top with sea salt. Bake until lightly browned and baked through in center, 20 min.

17. Baked Potato Chips with Avocado-Garlic Aioli

Coating potato slices with coconut oil spray makes for extra crispy and healthy chips for guilt-free snacking.

Ingredients:

• 1 clove garlic
• ½ cup light mayonnaise
• ½ avocado
• ¼ cup chopped fresh cilantro
• ½ tsp. lime zest
• 1 Tbs. lime juice
• Pinch of cayenne (optional)
• Coconut oil spray
• 3 large russet potatoes
• 1 Tbs. chili seasoning blend

Directions:

1. With food processor motor running, drop garlic through feed tube. Add mayonnaise, avocado, cilantro, lime zest and juice. Season with cayenne if desired.
2. Heat oven to 400ºF. Line 2 baking sheets with foil. Coat foil with coconut oil.
3. With mandolin, thinly slice potatoes; pat dry with paper towels. Arrange in single layer on baking sheets. Sprinkle with chili seasoning. Bake 10 min.; flip. Bake until golden, about 3 min. Let cool. Serve with aioli for dipping.