Chicken Salad on Greens with Smoked Paprika Dressing

Place the chicken breasts in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add the kosher salt, peppercorns, and bay leaf. Set over medium heat and bring to a bare simmer, then immediately reduce the heat to low so the water barely shimmers.

Poach the chicken at that gentle simmer until an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 12 to 15 minutes depending on thickness. Do not let the water boil hard, or the meat turns stringy.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Shred it with two forks into bite-sized pieces, or slice it into thin strips if you prefer a cleaner look.

In a large bowl, whisk together the smoked paprika, apple cider vinegar, Dijon mustard, and honey until smooth. Slowly stream in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened. Season with a pinch of salt and a few grinds of black pepper.

Add the warm shredded chicken to the bowl with the dressing and toss to coat. Let it sit for 5 minutes so the chicken soaks up the smoked paprika and vinegar instead of just sitting on the surface.

While the chicken rests, warm a dry skillet over medium heat and toast the pecans, stirring often, until fragrant and lightly darkened, about 3 to 4 minutes. Chop roughly and set aside.

Spread the mixed greens across a platter or divide among four shallow bowls. Scatter the cherry tomatoes and red onion over the top and season the greens lightly with salt and pepper.

Spoon the dressed chicken over the greens, letting some of the dressing run down into the leaves. Scatter the toasted pecans and parsley over the top and serve right away.