Chicken Salad with Crème Fraîche and Rye
Chicken Salad with Crème Fraîche and Rye is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°.
Place chicken on a small rimmed baking sheet and rub with 1 tablespoon 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 tablespoons 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.