Chicken Salad with Crème Fraîche and Rye

Bon Appetit

Chicken Salad with Crème Fraîche and Rye Cheese and Pepper Pasta (Cacio e Pepe) Cheese and Pepper Pasta (Cacio e Pepe) Quinoa Stir-fry with Vegetables and Chicken Quinoa Stir-fry with Vegetables and Chicken

Photo by Tiny Foodie

Tweaks for the littles

Simplify the recipe by using a rotisserie chicken and chopping the cucumber and mixing directly into the salad.

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Ingredients

1 large skin-on, bone-in chicken breast (12–14 oz.)

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

¾ cup fresh fava beans (from about ¾ lb. pods) or frozen, thawed

½ small fennel bulb, thinly sliced

1 scallion, thinly sliced

2 tablespoons coarsely chopped fresh tarragon

1 tablespoon Sherry vinegar or red wine vinegar

½ cup crème fraîche

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

¼ cup fresh 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

Flaky sea salt (such as Maldon)

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