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Chicken Salad with Crème Fraîche and Rye

Chicken Salad with Crème Fraîche and Rye

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.


  • 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 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)

Recipe Preparation

  • Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 Tbsp. oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25–30 minutes. Let cool, then shred into bite-size pieces.

  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and remaining 3 Tbsp. oil; season with kosher salt, pepper, and more vinegar, if desired.

  • Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.

  • Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.

  • Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.

  • DO AHEAD: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 620 Fat (g) 24 Saturated Fat (g) 7 Cholesterol (mg) 55 Carbohydrates (g)71 Dietary Fiber (g) 6 Total Sugars (g) 11 Protein (g) 27 Sodium (mg) 820Reviews SectionQuite possibly a perfect recipe for summer lunch. Use fresh, farmers quality produce and the flavour mix won’t fail. Absolutely wonderful...light, healthy, and refreshing. Will make every year when I can get fresh favasDr.bunzSpokane, WA08/03/19

Watch the video: Easy Chicken Salad Recipe. Quick and Healthy Home-made Recipe. Kanaks Kitchen HD (June 2021).