Grilled Chicken Salad with Lemon Chive Crème Fraîche Dressing

Crème Fraîche Sauce
1/2 cup crème fraîche
2 tbsp milk (whole, 1 %, or 2%--all work)
1/2 tsp lemon zest
3 tsp lemon juice plus more if needed
3 tbsp finely chopped shallots
1/2 tsp kosher salt
Several grinds of black pepper
4 1/2 tsp chopped chives

Grilled Chicken Salad
8 oz chicken tenders
Kosher salt
Freshy ground black pepper
1/4 tsp light brown sugar
2 tsp lemon juice
Canola or vegetable oil
4 oz haricots verts or tender green beans, trimmed and cut on the diagonal  into 1 1/2 -inch pieces
1 cup frozen edamame, defrosted (See market note.)
4 oz white baby mushrooms, cleaned with damp paper towels, quartered lengthwise (if large, cut into eights)
4 tsp chopped chives

Several lettuce leaves for garnish, optional
4 lemon wedges for garnish

1.For sauce, in a medium nonreactive mixing bowl, whisk together the crème fraîche and milk. Whisk in lemon zest and juice, shallots, salt, pepper, and all but 1/2 teaspoon of chives. Transfer to a serving bowl, Taste and add more salt if needed. (Sauce can be made a day ahead; cover with plastic wrap and refrigerate. Whisk well and bring to room temperature for 30 minutes before serving.)

2.To prepare chicken, with a sharp paring knife, remove and discard any white veins on the chicken tenders. Then place tenders between two sheets of waxed paper or plastic wrap, and, using a meat pounder or a rolling pin, pound them to 1/4-inch thickness. Halve each pounded tender so that you have two long strips. Then cut strips into 2-inch pieces and place them in a shallow non-reactive dish (such as a pyrex pie plate). Combine 1/2 teaspoon salt, 1/4 teaspoon ground black, and 1/4 teaspoon light brown sugar; season chicken with mixture. Then add lemon juice and toss well.

3.Oil a grill pan or a heavy medium skillet, and set over medium heat. When hot, add the chicken pieces and cook about 2 1/2 to 3 minutes per side until golden. Chicken should reach 165 to 170 degrees F on an instant read thermometer. Remove and cool, then transfer to a mixing bowl.

4.For vegetables, fill a medium saucepan 2/3 full with water and set over high heat. Bring to a boil and add 2 teaspoons salt and the haricots verts. Cook until just tender, about 5 minutes for haricots verts, 7 to 8 for larger beans. When done, do not discard water; remove haricots verts with a slotted spoon to a colander and place under cold running water to cool. Drain and pat beans dry with a clean kitchen towel.

5.Add edamame to same pot of boiling water and cook 4 to 6 minutes until tender. Drain in a colander, and place under cold running water until cool. Drain again and pat dry with a clean kitchen towel. Transfer haricots verts and edamame along with quartered mushrooms to bowl with chicken. Stir in 4 teaspoons chopped chives; season with more salt and pepper as needed. (Chicken and vegetables can be prepared 4 hours ahead and refrigerated; bring to room temperature 30 to 40 minutes before serving.)

6.To serve, mound chicken salad on a medium platter and garnish with lemon wedges and, if desired, with a few lettuce leaves. Sprinkle crème fraîche sauce with remaining 1/2 teaspoon chives. For eating pass the platter and sauce so that each person can mound salad into a shallow bowl or on a salad plate and toss with 2 to 3 tablespoons of sauce. As a final touch, diners can squeeze a lemon wedge over their salad. Serves 4.

Market note: I found frozen edamame beans at my local Whole Foods.

Copyright Betty Rosbottom 2023