Get Cookin': Outdoor Eats

Is there is some law prohibiting picnic lunches that don’t include chicken? Well let’s not break with convention. This recipe gives the bird a unique spin and follows a cardinal rule (forgive the pun): travel light. All three of today’s items come in their own edible (or in the case of the fruit bowl, easily disposable) containers. So forget paper or plastic plates you have to haul around, keep out of the wind, and juggle on your knee. For starters, dress up grilled chicken and yams with a spicy chutney, a relief from fried chicken and potato salad, and stuff them into a seep-proof pita.

Hint: Use leftover chicken, if you have it on hand, or pickup grilled chicken breasts from your favorite deli. Bake the yams the night before to save time on the day of your outing.

• 4 small- to medium-sized garnet, jewel, or other yam
• 12 ounces skinless chicken breast
• Juice of one lemon
• Salt and pepper to taste
• 4 pita rounds
• Large, unbroken spinach or lettuce leaves
• Your favorite chutney

1. Place the yams on a piece of foil and roast in a 400 degree F oven for 35 minutes or until very tender. Cool thoroughly, peel, and cut into thick slices.



2. Place the chicken in a shallow dish and cover with the lemon juice. Season lightly with salt and heavily with pepper. Turn on both sides to coat the chicken thoroughly. Grill or broil 3 to 4 minutes per side until tender and the juices run clear, but do not overcook. Cool and cut into 1/2-inch lengthwise strips.



3. To assemble on the day of the picnic, split the pita rounds in half. Line the bottom and sides of each half with the spinach or lettuce leaves. Overlap them as necessary to form a seal for the filling.



4. Layer the pockets with slices of yam, chutney and chicken. Wrap tightly in plastic and chill until ready to eat.