Summer Picks for Your Picnic

Sunny Anderson, host of the Food Network's "Cooking For Real," joined "GMA" to share a few simple recipes for summer picnics. Check out her suggestions for satisfying salads and sweet tea.

Click here for a full list of recipes.

Picnic Potato and Chicken Salad


4 Idaho potatoes, peeled and cubed
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing

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Salt and freshly ground black pepper
1 (6-ounce) skinless, boneless chicken breast
3 slices cooked bacon, crumbled
1/4 cup diced celery
1/4 cup diced onion
1 garlic clove, minced
1/2 cup mayonnaise


2 teaspoons yellow mustard
1 tablespoon paprika
2 tablespoons chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce


Preheat oven to 400 degrees F. Heat a grill to medium-high.

Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.

Meanwhile, brush the chicken breast with olive oil and season with salt and pepper. Grill until grill marks are formed on both sides, about 10 minutes total. Cover grill and continue until cooked through, 5 to 10 minutes more. Remove from the grill, let cool for a bit, and cut chicken into cubes.

In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.

Serve salad in Bibb lettuce cups. Roll up and eat.

Yield: 6 to 8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Inactive Prep Time:15 minutes
Ease of preparation: easy

Recipe courtesy Sunny Anderson, 2008

Mango and Avocado Salad


1 tablespoon balsamic vinegar
1 tablespoon lime juice
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced


In a large serving bowl, whisk together vinegar, lime juice, and salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

Yield: 4 servings
Prep time: 15 minutes
Ease of preparation: easy

Recipe courtesy Sunny Anderson, 2008

Refrigerator-brewed Sweet Iced Tea


1 orange
2 to 3 plums
8 tea bags (recommended: Lipton)
1 lemon


Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.

When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice.

Yield: 2 quarts

Prep time: 10 minutes
Inactive Time: 8 hours
Ease of preparation: easy
Recipe courtesy Sunny Anderson, 2008