Name: Chicken Salad with Crème Fraîche and Rye
Yield: 4 Servings
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)

Image may contain Plant Food Dish and Meal

Michael Graydon + Nikole Herriott

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

Recipe notes