Chicken salad with crème fraîche and rye

Indulge in a delectable chicken salad featuring creamy crème fraîche with a twist of hearty rye. A harmonious blend of flavors and textures awaits!

Ingredients:

• large skin-on, bone-in chicken breast (12–14 oz.)
• tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• cup fresh fava beans (from about ¾ lb. pods) or frozen, thawed
• small fennel bulb, thinly sliced
• scallion, thinly sliced
• tablespoons coarsely chopped fresh tarragon
• tablespoon Sherry vinegar or red wine vinegar
• cup crème fraîche
• small English hothouse cucumber, very thinly sliced lengthwise on a mandoline
• cup fresh flat-leaf parsley leaves
• teaspoon finely grated lemon zest
• teaspoons fresh lemon juice
• slices Danish rye bread or other dense health bread, toasted if desired
• Flaky sea salt (such as Maldon)

Instructions:

1. Preheat the oven to 425°F. Place the chicken on a small rimmed baking sheet and coat with 1 tablespoon of oil; season with kosher salt and pepper. Bake until the chicken is golden brown and thoroughly cooked, for about 25-30 minutes. Allow it to cool down, then tear it into small pieces.
2. If you are using fresh fava beans, boil them in a large saucepan with salted water until they are tender, which takes roughly 4 minutes. Drain the beans and then put them in a bowl of ice water. Peel off the skin. (If you are using frozen fava beans, boil for 2 minutes, transfer to a bowl of ice water, then drain.) Combine the beans in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and the remaining 3 tablespoons of oil; season with kosher salt, pepper, and additional vinegar if preferred.
3. In the meantime, beat crème fraîche in a medium bowl until it forms soft peaks (it will appear fluffy); season with kosher salt.
4. Mix the cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.
5. Present the chicken salad with bread, cucumber, and a scoop of crème fraîche, sprinkled with sea salt and more pepper.
6. PREP AHEAD: You can cook the chicken 2 days before serving; cover and refrigerate. Tear the chicken into pieces just before using. Cooked fava beans can also be prepared 2 days ahead; cover and chill.

Summary:

• Calories: 1939 kcal
• Fat: 97 g
• Protein: 122 g
• Carbs: 149 g
• Potassium: 2835 mg
• Magnesium: 301 mg