Salade de poulet à l’estragon et à la crème fraîche

Ingrédients

• Rye BreadIngredientRye Bread
• Olive OilIngredientOlive Oil
• Red Wine VinegarIngredientRed Wine Vinegar
• Red OnionIngredientRed Onion
• FennelIngredientFennel
• CucumberIngredientCucumber
• Fresh TarragonIngredientFresh Tarragon
• Crème FraîcheIngredientCrème Fraîche
• Lettuce
• Rotisserie ChickenIngredientRotisserie Chicken

Préparation

1. 1

   Combine 1⁄2 diced red onion and 2 tablespoons of red wine vinegar in a small...: Combine 1⁄2 diced red onion and 2 tablespoons of red wine vinegar in a small bowl. Let sit for about 5 minutes, until the red onion is pickled. Combine the red onion and vinegar with diced chicken from 1 whole rotisserie chickenIngredientRotisserie Chicken, 1⁄2 diced cucumber, and 1⁄2 bulb thinly sliced fennel in a large bowl and toss well. Add 3 tablespoons of chopped fresh tarragon. Season with salt and pepper and set aside.

2. 2

   Warm 1⁄4 cup of olive oilIngredientOlive Oil in a large skillet over medium h...: Warm 1⁄4 cup of olive oilIngredientOlive Oil in a large skillet over medium heat. Add 1 cup fresh rye bread crumbs (see page 44) and toast for about 3 minutes or until the edges become golden brown. Remove from the pan and place on a paper towel–lined plate.

3. 3

   In a medium bowl, whisk 1⁄2 cup of crème fraîcheIngredientCrème Fraîche until it is creamy.

4. 4

   Assemble a serving by laying down a couple of pieces of lettuce per serving. Top with the chicken and red onion mixture, followed by a dollop of crème fraîcheIngredientCrème Fraîche and a sprinkle of the rye bread crumbs. Add more fresh tarragon for garnish. Repeat for additional servings or store the leftover ingredients in an airtight container in the fridge up to 3 days to assemble later.