Picnic Chicken Recipe

Poach the chicken

Place the chicken breasts in a single layer in a medium saucepan. Add 4 cups water or low-sodium chicken broth, the bay leaf, peppercorns, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat, then reduce heat to low so the surface barely moves. Poach gently for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Remove from liquid and let rest 10 minutes.

Slice & chill

After the chicken rests, slice each breast thinly (about 1/8–1/4 inch thick). Arrange slices on a plate in a single layer and refrigerate until thoroughly chilled, at least 30 minutes. Reserve a little of the poaching liquid (cooled) to moisten if needed.

Make the dressing

While the chicken cools, whisk together mayonnaise, Greek yogurt, Dijon, honey, lemon juice, and 1 tsp freshly ground black pepper in a small bowl until smooth. Taste and adjust seasoning with a pinch of salt if needed. Chill until ready to assemble.

Core and thinly slice the pear crosswise into 1/8-inch slices (leave the peel on for color and texture). If the pear is ripe, toss slices with a light squeeze of lemon to prevent browning and keep them fresh. Toast pecan halves in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant and lightly browned. Cool slightly, then roughly chop half the pecans and leave half whole for garnish.

If you prefer a lightly toasted bread for structure, spread butter thinly on each slice and toast in a skillet or under a broiler until golden (about 1–2 minutes per side in a skillet). Alternatively, serve bread untoasted. Cut each slice in half diagonally if serving as open-faced pieces or quarters for finger sandwiches.

Crush or crumble the bleu cheese if needed so it’s easy to scatter over the chicken and pears.

Lay out pumpernickel and white bread on a large platter or individual plates. If serving as open-faced, place a small bed (about 1/4 cup) of mixed greens on each slice to act as a cushion; for finger sandwiches, omit greens on the bread and include on the side.

Spread about 1/2 tablespoon of the dressing on each bread slice. Arrange chilled chicken slices on top of the dressed bread, overlapping slightly. Top with 2–3 pear slices per piece, then scatter crumbled bleu cheese and chopped pecans evenly. Add whole pecans for decoration as desired.

Season the assembled pieces lightly with the remaining 1/4 tsp freshly ground black pepper and a small pinch of coarse sea salt. Garnish the platter with remaining mixed greens and any extra pear slices. Serve chilled or at cool room temperature.

Leftovers: store chicken, dressing, and bread separately in airtight containers for up to 2 days. Assemble just before serving to keep bread from becoming soggy.