Well now that summer is upon us (we think) and the kids are home from school, it's time to start thinking about yummy goodies that are worth taking on those camping and boating trips to come.

I'm not sure why, but food eaten in the good old outdoors just seems to taste so darn satisfying. Maybe it's because by the time you take the time to fill your belly you're starving from the activities that you have been doing leading up to chow time. Think about it, there's nothing better than a sandwich, chips and a cold drink after a few hours of sun-soaked fun. I know that when I'm enjoying outdoor activities and lunchtime rolls around I'm as starved as a contestant on "Survivor," so a couple of slapped-together sandwiches taste better than any laborious gourmet dinner.

This week's recipe is for chicken salad, which is one of my favorite types of sandwiches. I have to admit my chicken salad recipe changes depending on what I feel like tossing in it; however this is a pretty basic one, and one most everyone will like. Best of all, this chicken salad can be made in advance and stored in a cooler. So when munch time rolls around, all you need is your container of chicken salad some bread or wraps and you'll be filling hungry bellies in no time.

It's much easier than having to lay out a loaf of bread along with the mayo, mustard, lunch meat and cheese, especially when space is limited. And for those of you watching your carbohydrate intake, go ahead and use this chicken salad recipe to fill cups of iceberg lettuce to make low-carb lettuce wraps, definitely a tasty way to watch your waistline.

So whether you're planning a family outing or you just want to keep a simple something in the fridge so the kids don't eat cereal all day while you're at work, this recipe is quick, easy and one you shouldn't go through your summer without. Enjoy!

Chicken Salad

2 ribs of celery -- finely diced

5 cornichons or 1 pickle -- finely diced

1 carrot -- peeled and grated

2 tablespoons finely chopped Italian parsley

2 tablespoons minced red or white onion

1 ½ cups mayonnaise (regular or low-fat)

1 tablespoon Dijon or yellow mustard

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon black pepper

4 cups cooked cubed or shredded chicken breast (or leftover rotisserie chicken)

Add all ingredients except chicken to a large mixing bowl and stir until well combined. Add chicken to mixture and stir until all the chicken is covered. I recommend refrigerating and allowing flavors to meld at least 2 hours before serving. If not using the entire recipe immediately, be sure to store (in an airtight container) in the refrigerator or in a cooler surrounded by ice for 2-3 days.

Serve on regular bread, in wraps or in cups of lettuce.

Cook's note: This recipe is super simple and can be "dolled" up to your liking. Try adding any one of the following to make this recipe a bit more interesting; chopped basil, chopped walnuts or pecans, sliced red grapes, chunks of apple or pear, etc.