-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.