Lunch: Chicken Salad with Crème Fraîche and Rye

Recipe by Jessica Koslow 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.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Chicken Salad with Crème Fraîche and Rye

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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)

Instructions

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.

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