CHICKEN SALAD ON RYE RECIPES

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)

CHICKEN SALAD WITH CRÈME FRAÎCHE AND RYE RECIPE | EPICURIOUS

Chicken Salad with Crème Fraîche and Rye Recipe | Epicurious image

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.

Provided by Jessica Koslow

Yield 4 servings

Number Of Ingredients 16

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)

Steps:

Preheat 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.

CHICKEN SALAD WITH CRÈME FRAÎCHE AND RYE RECIPE | BON APPÉTIT

Chicken Salad with Crème Fraîche and Rye Recipe | Bon Appétit image

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.

Provided by Jessica Koslow

Yield 4 Servings

Number Of Ingredients 15

Ingredients

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 cup crème fraîche
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)

Steps:

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.

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