Chicken Salad With Crème Fraîche And Rye

• 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 creme fraiche
• 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)

1. Preheat oven to 425u0b0. 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.
2. 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.
3. Meanwhile, whisk creme fraiche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.
4. Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.
5. Serve chicken salad with bread, cucumber, and a dollop of creme fraiche, topped with sea salt and more pepper.
6. 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.

skin, olive oil, kosher salt, fresh fava beans, fennel bulb, scallion, tarragon, sherry vinegar, crueme fraueeche, hothouse cucumber, flatleaf parsley leaves, lemon zest, lemon juice, rye bread, salt

Taken from www.epicurious.com/recipes/food/views/chicken-salad-with-creme-fraiche-and-rye-51236450 (may not work)