-Chop up 1 small fennel bulb into fine dice.
-Put 1 large or 2 small skin-on, bone-in chicken breast in a large saucepan.
-Cover with water and put on the stove over high heat.
-Bring just to a boil, then reduce heat to low and simmer covered for 15 minutes.
-Add the diced fennel (after the chicken cooks for 15 minutes) then let the chicken/fennel cook for another 7 minutes.
-Drain and when chicken is cool, shred into bite-size pieces.
-Toss the chicken and fennel in a large bowl with the following:
1 TBS chopped herbs (parsley or cilantro)
1 TBS sherry vinegar
3 TBS extra virgin olive oil
A large pinch of Celtic sea salt
-Take ½ cup cold crème fraîche and whisk it in a medium bowl until it forms soft peaks (it will look fluffy); season with a little sea salt.
-Peel 1 cucumber.
-Using a mandolin or sharp knife, carefully slice the cucumber.
-Toss cucumber in a small bowl with the following:
¼ bunch chopped parsley
The zest from 1 lemon
2 tsp lemon juice
-Slice up 8 pieces of Danish rye bread or other dense bread, toasted if desired.
-Serve chicken salad with bread, cucumber and a dollop of the crème fraîche.
-Top with sea salt and more pepper.