Chicken Salad with Crème Fraîche and Rye

Ingredients for Chicken Salad with Crème Fraîche and Rye

• 1 large skin-on, bone-in chicken breast (12-400g )

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 180ml fresh fava beans (from about 350g pods) or frozen, thawed

• 1/2 small fennel bulb, thinly sliced

• 1 spring onion, thinly sliced

• 2 tablespoons coarsely chopped fresh tarragon

• 1 tablespoon Sherry vinegar

• 120ml crème fraîche

• 1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline

• 1/4 cup flat-leaf parsley leaves

• 1/2 teaspoons finely grated lemon zest

• 2 teaspoons fresh lemon juice

• 8 slices Danish rye bread or other dense health bread, toasted if desired

• Flaky sea salt (such as Maldon)

Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25-30 minutes. Let cool, then shred into bite-size pieces.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, spring onion, tarragon, vinegar, chicken, and remaining 3 tablespoons oil; season with kosher salt, pepper, and more vinegar, if desired.

Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.

Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.

Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.

Do ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.