Fennel-Edamame Chicken Salad Sandwich

Fennel-Edamame Chicken Salad Sandwich

This open-faced, dressed-down chicken salad sandwich makes an anytime casual lunch, or light dinner for some hot evening. It’s wonderful made ahead as its components can be kept separate and assembled at the last minute.

Fennel-Edamame Chicken Salad Sandwich 

Print This Recipe Total time Yield 4Source Adapted from Sqril, Los AngelesPublished

Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Edamame can be cooked 2 days ahead; cover and chill.

Fennel-Edamame Chicken Salad Sandwich


  • 1 skin-on, bone-in chicken breast
  • 4 tablespoon olive oil (divided)
  • kosher salt (as needed for seasoning)
  • freshly cracked black pepper (as needed for seasoning)
  • 2 ½ cup edamame in pods (either fresh and raw or blanched and frozen)
  • ½ cup crème fraîche
  • ½ fennel bulb (cored and thinly sliced lengthwise)
  • 1 scallion (thinly sliced, white and some of the greens)
  • 2 tablespoon coarsely chopped fresh mint leaves
  • 1 tablespoon very thinly sliced fresh lemon verbena leaves (optional)
  • 1 tablespoon chopped fennel fronds
  • 1 tablespoon Champagne vinegar (or other mild, white vinegar)
  • ½ cup crème fraîche
  • ½ English cucumber very thinly sliced lengthwise on a mandoline
  • ¼ cup fresh flat-leaf parsley leaves
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoon freshly squeezed lemon juice
  • 8 slice whole grain bread (lightly toasted)


Preheat oven to 450°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon olive oil; season with salt and pepper. Roast until golden brown and cooked through, 25–30 minutes. Let cool, then shred into bite-size pieces.

If using fresh and raw edamame cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. If using blanched and frozen edamame beans, cook 2 minutes; transfer to a bowl of ice water, then drain. Once drained remove edamame from pods, you should have about 1‑cup unshelled beans; discard pods.

Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt and set aside.

Toss edamame in a large bowl with fennel, scallion, mint, lemon verbena (if using), fennel fronds, vinegar, shredded chicken, and remaining 3 tablespoons oil; season with salt and pepper.

Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with salt and pepper.

Just before serving add the cucumber mixture to the chicken mixture and gently toss to combine. Spread some of the crème fraîche onto the toasts or alternatively place a dollop right on the plate. Then top toasts with chicken salad mixture; season with salt and pepper.