Perfect for Picnics: Orange Poultry Salad

By Denise Derrer

The Indiana StateBoard of Animal Health (BOAH) is the home agency to Indiana’s meat and poultry and dairy inspection programs. In addition to serving as the staff“germ-o-phobe,” Denise Derrer is the Public Information Director for BOAH.

A town near us does an outdoor concert on July 4^th, followed by fireworks after dark. That’s one picnic opportunity my family just can’t miss.

We usually go really early to stake out a good spot on the lawn, before the girls and I go play in the nearby creek, while my husband chills out to the music on the blankets. That means packing along dinner, because we’re usually there for 5 or 6 hours.

I like to keep things simple by packing ready-to-eat foods, like carrot sticks, cucumber slices, chips, grapes, pasta salad and cookies. Lunch meat or a meat-based salad (like tuna or chicken) packs well, along with pita bread, buns or tortilla shells.

Try this Orange Poultry* Salad for a change of pace from traditional chicken salad.

*I’m calling it poultry, because I use either cooked and diced turkey or chicken—whatever I have on hand.

Orange Poultry Salad

1/3 c. mayonnaise

1 T. Dijon mustard

½ t. ground ginger

½ t. sesame seeds

¼ c. Mandarin orange juice (retained from a can of fruit)

Mix these ingredients and set aside for dressing.

2 c. cooked turkey or chicken, chopped

1 c. celery, chopped

¼ c. onion, chopped

1 small can Mandarin oranges, drained (juice retained)

Mix turkey, celery and onion together.

Add dressing and toss to coat. Mix in oranges. Chill.