16 // COASTWEEKEND.COM
Zingy picnic salad makes for
a fast, healthy picnic lunch CHICKEN SALAD
By MELISSA D’ARABIAN
ASSOCIATED PRESS
PHOTO BY JOSHUA BESSEX
For the $40 entry ticket, to The Harbor’s annual fundraiser, at-
tendees get to pick out a locally crafted soup bowl to keep,
enjoy delicious soup from local restaurants, and contribute to
The Harbor’s mission to end violence in Clatsop County.
The Harbor
celebrates 40
years of service
Sen. Betsy Johnson
hosts 13th annual
Soup Bowl event
ASTORIA — The Harbor
will hold its 13th annual
Soup Bowl event fundraiser
from 5:30 to 9 p.m. Satur-
day, June 4 at the Astoria
Masonic Temple, located at
1572 Franklin Ave.
The Harbor has been pro-
viding intervention, recovery
and support services to sur-
vivors of stalking, domestic
violence and sexual assault
in Clatsop County for 40
years. The organization is
celebrating its long relation-
ship with the community at
Soup Bowl.
This year the theme is
“40 for 40.” The goal is to
raise $40,000 for The Har-
bor’s 40th anniversary.
The event will be hosted
by long-time supporter of
The Harbor, Oregon state
Sen. Betsy Johnson.
As in years past, the
event is a collaborative
partnership between The
Harbor and Clatsop Commu-
nity College’s art depart-
ment. CCC art instructor
Richard Rowland and other
local potters have diligently
crafted one-of-a-kind bowls,
ired in Astoria’s renowned
Dragon Kiln in a days-long,
attentive process. This year’s
bowls were ired using wood
donated by Sen. Johnson.
At the event, you pick
out one of the handmade
bowls and enjoy a delicious
soup provided by area
restaurants.
Soups will be donated for
the event by Morris’ Fireside
Grill and The Bistro in Can-
non Beach, as well as Silver
Salmon, Bridgewater Bistro
and Fulio’s in Astoria and
more, with bread provided
by the Blue Scorcher Bakery
& Cafe.
A hosted bar and rafle
with prizes will be included
in the event.
Tickets can be purchased
at Déjà Vu Thrift Store, lo-
cated at 1389 Duane St., for
$40, or call 503-325-3426 to
reserve your seat.
All proceeds from this
event support survivors of
stalking, domestic violence
and sexual violence.
In our small hometown,
Sunday evening’s concert
in the park is more than just
a gathering of locals and
tourists. It’s how we mark
the passage of time between
May and September.
Over the years, we’ve
become picnicking ex-
perts. My top two pieces of
advice on picnic-planning
are keep it simple and keep
it lavorful. Because the
getting ready — packing
up a tablecloth or blanket
and all the dishes — takes
time, I’ve learned to make
the menu extra-simple. But
extra simple doesn’t mean
sacriicing on lavor.
My solution is to turn
to a trusted supermarket
shortcut, the rotisserie
chicken, as a starting point
for a deceptively simple,
yet unbelievably com-
plex-tasting, chicken salad.
A very distant cousin to the
over-creamy chicken salad
grandma used to make, this
dish gets its garlicky-herba-
ceous lavor from pre-made
pesto. A generous helping
of lemon zest adds depth
and balance.
But the secret of this
dish is capers added, with
the juice.
Pack a thermal container
of this chicken salad along
with whole wheat pita
halves, a head of lettuce
for lettuce wraps, raw
vegetables and a big bunch
of grapes, and you have
a strong picnic game for
Sunday, or anytime.
Food Network star
Melissa d’Arabian is an
expert on healthy eating on
a budget. She is the
author of the cookbook,
“Supermarket Healthy.”
Online: http://www.melis-
sadarabian.net
LEMON-PESTO
CHICKEN SALAD
Start to Finish: 15 minutes
Yield: 4 servings
For the dressing:
3 tablespoons prepared pesto
3 tablespoons low-fat plain Greek
yogurt
2 tablespoons capers, brine included
(do not drain)
1 tablespoon lemon zest
1 tablespoon lemon juice
1/8 teaspoon freshly ground black
pepper
For the salad:
½ rotisserie chicken, cubed (about 2
½ cups)
½ cup inely chopped celery
1 cup cherry tomato halves
1 green onion, chopped
Lemon wedges and parsley for gar-
nish (optional)
Directions:
1. To make the dressing, mix all the
dressing ingredients in a small bowl
with a spoon.
2. In a large bowl, place the chicken,
celery, tomato, and green onion. Spoon
the dressing on top and stir to coat.
3. Chill until serving. Serve with
lettuce wraps, whole wheat pita, or
tortillas.
Nutrition information per serving:
243 calories; 107 calories from fat; 12
g fat (3 g saturated; 0 g trans fats); 80
mg cholesterol; 296 mg sodium; 5 g
carbohydrate; 1 g iber; 3 g sugar; 28 g
protein.
MY TOP
TWO PIECES
OF ADVICE ON
PICNIC-PLANNING
ARE KEEP IT
SIMPLE AND
KEEP IT FLAVORFUL.
AP PHOTO/MELISSA D’ARABIAN
This lemon pesto chicken salad gets its garlicky-herbaceous lavor from pre-made pesto.