Chicken Salad with Crème Fraîche and Rye

Name: Chicken Salad with Crème Fraîche and Rye
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 piece large skin-on, bone-in chicken breast (12-14 ounces); 4 tablespoons olive oil, divided; 1 to taste Kosher salt, freshly ground pepper; ¾ cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed; ½ bulb small fennel bulb, thinly sliced; 1 piece scallion, thinly sliced; 2 tablespoons coarsely chopped fresh tarragon; 1 tablespoon Sherry vinegar; ½ cup crème fraîche; ½ piece small English hothouse cucumber, very thinly sliced lengthwise on a mandoline; ¼ cup flat-leaf parsley leaves; ½ teaspoon finely grated lemon zest; 2 teaspoons fresh lemon juice; 8 slices Danish rye bread or other dense health bread, toasted if desired; 1 to taste Flaky sea salt (such as Maldon)

A sophisticated chicken salad featuring tender roasted chicken breast, fresh fava beans, and crisp fennel, served with whipped crème fraîche and Danish rye bread. The dish is brightened with fresh herbs, lemon, and a light olive oil dressing.

4 servings

55 min

Published October 4, 2025

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Ingredients

•1 piece large skin-on, bone-in chicken breast (12-14 ounces)
•4 tablespoons olive oil, divided
•1 to taste Kosher salt, freshly ground pepper
•¾ cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed
•½ bulb small fennel bulb, thinly sliced
•1 piece scallion, thinly sliced
•2 tablespoons coarsely chopped fresh tarragon
•1 tablespoon Sherry vinegar
•½ cup crème fraîche
•½ piece small English hothouse cucumber, very thinly sliced lengthwise on a mandoline
•¼ cup flat-leaf parsley leaves
•½ teaspoon finely grated lemon zest
•2 teaspoons fresh lemon juice
•8 slices Danish rye bread or other dense health bread, toasted if desired
•1 to taste Flaky sea salt (such as Maldon)

Cooking Instructions

1.
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.
30 min
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.
10 min
3.
Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.
5 min
4.
Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.
5 min
5.
Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.
5 min
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.

Chicken Salad with Crème Fraîche and Rye

4 servings

55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 piece large skin-on, bone-in chicken breast (12-14 ounces)

•4 tablespoons olive oil, divided

•1 to taste Kosher salt, freshly ground pepper

•¾ cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed

•½ bulb small fennel bulb, thinly sliced

•1 piece scallion, thinly sliced

•2 tablespoons coarsely chopped fresh tarragon

•1 tablespoon Sherry vinegar

•½ cup crème fraîche

•½ piece small English hothouse cucumber, very thinly sliced lengthwise on a mandoline

•¼ cup flat-leaf parsley leaves

•½ teaspoon finely grated lemon zest

•2 teaspoons fresh lemon juice

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

•1 to taste Flaky sea salt (such as Maldon)

Cooking Instructions

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.

30 min

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.

10 min

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

5 min

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

5 min

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

5 min

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.