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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 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)']

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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