Chicken Salad With Crème Fraîche And Rye Recipe

Name: Chicken Salad With Crème Fraîche And Rye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large skin-on, bone-in chicken breast (12-14 ounces); 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 3/4 cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed; 1/2 small fennel bulb, thinly sliced; 1 scallion, thinly sliced; 2 tablespoons coarsely chopped fresh tarragon; 1 tablespoon Sherry vinegar; 1/2 cup creme fraiche; 1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline; 1/4 cup flat-leaf parsley leaves; 1/2 teaspoon 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)

Servings: persons

1 large skin-on, bone-in chicken breast (12-14 ounces)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
3/4 cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed
1/2 small fennel bulb, thinly sliced
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh tarragon
1 tablespoon Sherry vinegar
1/2 cup creme fraiche
1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline
1/4 cup flat-leaf parsley leaves
1/2 teaspoon 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)

1
Preheat oven to 425u00b0. 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.
2
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, scallion, tarragon, vinegar, chicken, and remaining 3 tablespoons oil; season with kosher salt, pepper, and more vinegar, if desired.
3
Meanwhile, whisk creme fraiche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.
4
Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.
5
Serve chicken salad with bread, cucumber, and a dollop of creme fraiche, topped with sea salt and more pepper.
6
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.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large skin-on, bone-in chicken breast (12-14 ounces), 4 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 3/4 cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed, and more.

Yes, Chicken Salad With Crème Fraîche And Rye falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad With Crème Fraîche And Rye

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