25 No-Cook Potluck and Picnic Recipes
24-Hour Tex-Mex Salad
Layered salads, popular in the 1970s and 1980s, are making a comeback. Assemble this easy potluck salad in either individual jars or a clear salad bowl, dressing and all, then refrigerate.
Marinated Cheese Cubes
Pantry ingredients turn ordinary Monterey jack into a deli-style party snack that tastes even better when you make it ahead. You can prep it three days in advance.
Chicken Banh Mi
Layer rotisserie chicken with crisp veggies, mayo and zippy sesame dressing on a soft roll for this easy version of the popular Vietnamese sandwich.
Nuts and fruit add crunch and color to cabbage tossed in a homemade vinaigrette. This beautiful twist on traditional coleslaw is best served right away for maximum crispness, but it will hold for up to 24 hours.
Tropical Tomato Salsa
Try this sweet, colorful salsa with chips, fish or chicken, and feel free to switch the mango or melon for other summer fruits.
Ricotta and Parmesan Spread
Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.
Fresh Corn Salad
Mix sweet dressing, fresh veggies and spicy jalapeños to create a fresh-tasting potluck salad that has only 77 calories per serving.
Basic Chicken Salad
We call this chicken salad "basic," but thanks to lemon juice and fresh green onion and parsley, it's anything but boring.
Chunky Fresh Tomato Salsa
Try this blender tomato salsa with grilled fish or chicken, or as an appetizer with chips.
Orange Chicken Coleslaw Salad
This unusual recipe combines orange marmalade and soy sauce to make a sweet-and-salty dressing for chicken, cabbage and crunchy ramen noodles. Serve the mixture over a bed of fresh spinach for a nutrient-packed meal.
Watermelon, Feta and Mint Salad
Layer Provolone and Parmesan cheeses with fresh cilantro, mint, a chile pepper and sliced cucumber for a refreshingly light sandwich.
Fresh herbs, tomatoes and avocados create a refreshing salsa. Serve with pita or tortilla chips.
Layered Asian Salad
Sweet, citrusy homemade dressing adds amazing flavor to a veggie layer salad, and it has fewer than 50 calories per serving! Chill salad and dressing separately up to 24 hours before serving.
Cucumber and Apricot Sandwiches
This crunchy, fruit-studded cream cheese sandwich goes well with Chilled Tomato-Bean Soup.
Ham and Mango Sandwiches
These little fruit-and-ham sandwiches are easy to tote to a picnic or potluck. For convenience, have the deli slice the ham.
Waldorf Chicken Salad
All the traditional Waldorf ingredients are here: apple, grapes, walnuts, celery and mayo. This is a great choice to pack for weekday lunches.
Chicken Taco Salad
Pick up a rotisserie chicken and a few veggies on the way home from work, and in 20 minutes, you can serve this colorful, crowd-pleasing salad for dinner.
Savoy Cabbage Salad
A refreshing ginger vinaigrette seasons this cabbage side salad. The noodles are added uncooked. They soften some while chilling, but still add crunch.
Avocado Pesto-Stuffed Tomatoes
Stuff cherry tomatoes with a filling of avocado, cream cheese, pesto and lemon juice for an easy make-ahead appetizer. Tip: Cut a thin slice from the bottom of each tomato to help these nibbles stand upright!
Country Ham Sandwiches
Mango chutney and a mayonnaise-pesto blend add zest to sliced ham and chicken served on rosemary-and-onion focaccia rounds.
Black Bean Salsa
This salsa does double duty as a tortilla dip or a meat topper. Serve with a slotted spoon over grilled pork, smoked bratwursts or sausages, grilled chicken or salmon.
Chef's Garden Salad
Layer colorful vegetables with beans, cheese and bacon for this main-dish salad. Serve it in a clear-glass bowl at parties so guests can see the layers.
Cobb Salad Hoagies
We used classic Cobb salad ingredients—including bacon, chopped hard-cooked eggs and cubed cooked chicken or turkey—to make this hearty sandwich.