Chicken Salad with Crème Fraîche and Rye

Name: Chicken Salad with Crème Fraîche and Rye
Ingredients: Servings: 4; 1 large skin-on, bone-in chicken breast (12–14 oz.); 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 3/4 cup fresh fava beans (from about 3/4 lb. 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 or red wine vinegar; 1/2 cup crème fraîche; 1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline; 1/4 cup fresh 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

Chicken Salad with Crème Fraîche and Rye was pinched from <a href="http://www.bonappetit.com/recipe/chicken-salad-with-creme-fraiche-and-rye" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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Servings: 4

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

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4 tablespoons olive oil, divided

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Kosher salt and freshly ground black pepper

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3/4 cup fresh fava beans (from about 3/4 lb. pods) or frozen, thawed

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1/2 small fennel bulb, thinly sliced

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1 scallion, thinly sliced

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2 tablespoons coarsely chopped fresh tarragon

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1 tablespoon Sherry vinegar or red wine vinegar

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1/2 cup crème fraîche

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1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline

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1/4 cup fresh flat-leaf parsley leaves

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1/2 teaspoon finely grated lemon zest

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2 teaspoons fresh lemon juice

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

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