Moveable Feast

Chef Curtis Stone shares his recipe for the perfect picnic!

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Holiday cookouts, family reunions, birthday celebrations, tailgating parties, or impromptu pitch-ins—we’ll use any excuse to bring great food and good friends together. Just ask celebrity chef Curtis Stone, who doesn’t miss any opportunity to head outdoors, chow in tow.

“When you’re on a picnic there’s no distraction from the meal,” Stone says. “Whether you’re on a beach or in the park or in the woods under a big tree, you can focus on your company and enjoy spending time together—all the food is prepared!”

Australia’s most popular culinary export offers simple, creative ideas to spice up your next outing.

Chicken Salad with Roasted Red Bell Peppers and Homemade Aioli

Chicken Salad with roasted bell peppers
(Makes 8 servings)


  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 large egg yolk
  • 2 teaspoons curry powder
  • 1/3 cup grapeseed oil
  • Salt and freshly ground black pepper
  • 4 boneless, skinless chicken breasts, grilled and cooled
  • 2 roasted red bell peppers, peeled, seeded, cut into medium dice
  • 1/2 cup finely diced red onion
  • 1 stalk celery, finely diced
  • 1/4 cup chopped green onions
  • 1/7 cup chopped fresh cilantro
  • 1 head romaine lettuce, cut into bite-size pieces

Place garlic, Dijon mustard, lemon juice, egg yolk, and curry powder in food processor and puree until smooth. With motor still running, slowly add oil until emulsified. Season aioli to taste with salt and pepper, then remove from food processor. Tear chicken breasts into bite-size pieces and place them into large bowl along with peppers, red onion, and celery. Toss chicken with enough of aioli to generously coat, reserving at least 2 tablespoons. Season to taste with salt and pepper and fold in green onions and cilantro.

In separate large bowl, toss romaine with remaining aioli and season to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, mound lettuce onto center of eight serving plates, top with generous ½ cup chicken salad, and serve.

Nutrition analysis per serving

Calories: 344

Total Fat: 11 g

Saturated Fat: 1.5 g

Sodium: 192 mg

Carbohydrate: 5 g

Fiber: 2.0 g

Protein: 12 g

Diabetic Exchanges:

1 Carbohydrate

2 Lean Meat

2 Fat Exchanges


Curtis Stone's Succotash
(Makes 4 servings)


  • 2 tablespoons olive oil
  • 1 small red onion, medium dice
  • 2 garlic cloves, finely chopped
  • 1 red bell pepper, medium dice
  • 1 green bell pepper, medium dice
  • 2 zucchini, medium dice
  • 2 ears fresh yellow corn, shucked (about 2 ½ cups of kernels)
  • 1/4 cup finely chopped fresh Italian parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons fresh lemon juice
  • Salt (optional) and freshly ground black pepper

Heat oil in large sauté pan over medium-high heat. Add onions and sauté until slightly softened, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add zucchini and corn and sauté until crisp-tender, about 5 minutes. Stir in parsley, thyme, and lemon juice. Refrigerate covered, then transport in cooler. To serve, season to taste with salt and pepper and serve.

Nutrition analysis per serving
Calories: 188
Total Fat: 7.8 g
Saturated Fat: 0.6 g
Sodium: 31 mg
Carbohydrate: 29 g
Fiber: 5.4 g
Protein: 5.3 g

Diabetic Exchanges:
2 Carbohydrate
1.5 Fat Exchanges

Cucumber and Dill Salad

Cucumber and dill salad
(Makes 4 servings)


  • 1/4 cup fresh lemon juice
  • 2 tablespoons finely chopped fresh dill
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 cucumbers, cut in half lengthwise and sliced thinly crosswise
  • Sea salt (optional)

Place lemon juice and dill in medium-sized bowl and gently whisk to blend while slowly adding olive oil. Add cucumbers to dressing and toss to coat. Season salad to taste with salt. Refrigerate covered, then transport in cooler. Divide salad among four serving bowls and serve immediately.

Nutrition analysis per serving
Calories: 95
Total Fat: 8.4 g
Saturated Fat: 1.2 g
Sodium: 1.5 mg
Carbohydrate: 5 g
Fiber: 1.7 g
Protein: 1.5 g

Diabetic Exchanges:
1 Carbohydrate
1.5 Fat Exchanges

Stone’s “Take-Out” Favorites:

Keep It Simple: “Marinated and grilled chicken because it’s great hot, warm or cold. Tear into pieces and serve over a fresh seasonal salad; combine with dressing in a baguette to make a delicious sandwich or simply eat as a snack just as it is. Dips like baba ghanoush and tzatziki are also great. They can be enjoyed with crunchy veggies or baked pita chips, and they work as a spread on sandwiches.”

Savor the Season: “When you buy what’s in season, it usually comes from a local farm where their stock is plentiful. So you’re buying fruits and veggies that are tastier, more affordable, and have the potential to support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic, from pickled and preserved vegetables to marinated artichokes and beautifully cured meats. Make a variety of salads. The key is to pack the vinaigrette or dressing separately. Pour just before eating to keep the greens nice and crisp.”

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