Picnic Duo Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach or roast about 10–12 oz boneless chicken breast or thighs until fully cooked, then let rest and shred or dice to measure 2 cups.

In a medium mixing bowl, combine 1 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth.

Add 1 tablespoon Dijon mustard and 1 tablespoon lemon juice to the mayo mixture and whisk to combine.

Stir in the chopped celery (1/2 cup), minced red onion (2 tbsp), and chopped fresh parsley (2 tbsp).

Fold in the 2 cups shredded/diced cooked chicken until evenly coated.

Season with 3 tsp salt, 1/2 tsp black pepper and 1/4 tsp celery seed (if using). Taste and adjust seasoning — add more lemon or salt as needed.

Cover and refrigerate at least 30 minutes to let flavors meld. Bring to cool-chilled temperature before serving.

In a medium bowl, beat or stir together 4 oz softened cream cheese until smooth.

Add 1/2 cup mayonnaise and stir until fully incorporated and mixture is creamy.

Fold in 2 cups freshly grated sharp cheddar cheese and 1/4 cup chopped drained roasted pimentos until evenly distributed. For a smoother spread, pulse together in a food processor briefly (5–6 short pulses).

Season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper, and 1/2 tsp hot sauce. Mix and taste; adjust salt or heat to preference.

Cover and chill for at least 20–30 minutes to let flavors marry. If chilled longer and firm, let sit 10 minutes at room temperature before serving for easier spreading.

Arrange a small bowl or ramekin with a generous scoop of chicken salad and another with pimento cheese on a serving board.

Place 12 lavash crackers alongside the bowls. Garnish each spread with a sprinkle of chopped parsley and an optional lemon wedge for those who want a bright lift to the chicken salad.

Serve chilled. Recommend about 12 crackers for sharing; portion may be adjusted to appetite. Leftovers keep covered in the refrigerator for 3–4 days.