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 (12-14 oz) large chicken breast, skin-on, bone-in
4 Tbsp. extra-virgin olive oil, divided
sea salt
black pepper, freshly ground
¾ cup fresh fava beans (from about ¾ lb pods) or frozen, thawed
½ small fennel bulb, thinly sliced
1 scallion, thinly sliced
2 Tbsp. fresh tarragon, coarsely chopped
1 Tbsp. 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 tsp. lemon zest, finely grated
2 tsp. lemon juice, freshly squeezed
8 slices Danish rye bread or other dense health bread, toasted if desired
flaky sea salt (such as Maldon)

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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.

Makes 4 servings.

Make-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.