Name: Chicken Salad with Crème Fraîche and Rye
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 crème fraîche; 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)

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Chicken Salad with Crème Fraîche and RyeMichael Graydon and 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.

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