It’s picnic season! Make the most of the warm weather with the portable meals below.
Cowboy Caviar
Ingredients
1 15-oz. can black eyed peas, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 1/2 c. diced roma tomatoes
1 jalapeño pepper, chopped
1 yellow bell pepper, chopped
1/2 c. red onion, chopped
1/4 c. chopped cilantro
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
Tortilla chips, to serve
Directions
In a large mixing bowl, combine the black-eyed peas, black beans, tomato, bell pepper, red onion, jalapeño, cilantro, olive oil, vinegar, Worcestershire sauce, seasoned salt, cumin, and black pepper. Mix well to combine. Serve with tortilla chips.
Watermelon Feta Salad
Ingredients
1/4 c. extra-virgin olive oil
2 Tbsp. red wine vinegar
Kosher salt
3 c. cubed seedless watermelon
1 c. chopped cucumber
1 c. crumbled feta (about 6 oz.)
1/2 c. coarsely chopped mint, plus more for serving
1/2 c. thinly sliced red onion
Flaky sea salt (optional)
Directions
1. In a small bowl, whisk oil, vinegar, and 1/2 tsp. kosher salt. Add watermelon, cucumber, feta, mint, and onion and toss to coat in dressing.
2. Top with more mint and sea salt (if using).
Air Fryer Chicken Tenders
Ingredients
2 lb. chicken tenders
1 c. buttermilk
1 1/2 tsp. seasoned salt, divided
3/4 tsp. black pepper, divided
1/2 c. all-purpose flour
2 eggs
2 c. panko breadcrumbs
1/2 c. freshly grated parmesan cheese (or 1/4 cup pre-grated parmesan cheese)
Cooking spray, such as Pam Olive Oil
Honey mustard, BBQ sauce, and ranch dressing, to serve
Directions
1. In a zip-top plastic bag, combine the chicken tenders, buttermilk, 1 teaspoon of seasoned salt, and ½ teaspoon of pepper. Seal and massage the buttermilk mixture into the tenders. Let marinate for 30 minutes, or up to 2 hours, in the refrigerator.
3. Meanwhile, place the flour on a small plate. In a wide, shallow bowl, whisk together the eggs. In another wide, shallow bowl, combine the panko, parmesan, remaining 1/2 teaspoon of seasoned salt, and remaining 1/4 teaspoon of pepper.
4. Using a pair of tongs, remove the chicken from the buttermilk marinade (reserve the marinade) and place the chicken in a single layer on a paper-towel lined plate. Pour the remaining buttermilk marinade into the bowl with the eggs and whisk to combine.
5. Working with 2 to 3 tenders at a time, dredge all over in the flour, dip in the egg mixture to coat completely, then dredge to coat completely in the panko mixture. Repeat until all the tenders are breaded. Spray all over both sides of each tender with cooking spray (olive oil spray gives great flavor!).
6. Working in 2 batches, place the tenders in a single layer, with about 1/2 inch of space between each. Cook in the air fryer set at 380°F for 8 minutes. Flip and continue to cook until the internal temperature of the chicken reads 165°F, 4 to 6 minutes more. Repeat with the second batch of tenders. Serve immediately with dipping sauces such as honey mustard, BBQ sauce, and ranch dressing.
