Chicken Salad With Mushrooms and Bacon

Chicken · world favourite.

Ingredients

• 300g Chicken Breast
• 1 Shallots
• 3 tablespoons Mayonnaise
• 4 tablespoons Creme Fraiche
• 3 tsp Dijon Mustard
• 1 tablespoon Apple Cider Vinegar
• 100g Bacon
• 250g Mushrooms
• Sprigs of fresh Parsley
• To taste Salt
• To taste Pepper

Method

1. Cover and cook — Place chicken breast in a saucepan and cover with water.
2. Bring to a boil — Bring to a boil, add 1 tsp salt and simmer for approximately 15 minutes.
3. Continue cooking — Allow chicken to cool and then shred meat with two forks.
4. Prep and chop — Finely chop shallot/red onion. Stir mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar to combine.
5. Season — Season with salt, pepper and extra Dijon mustard to taste.
6. Fry — Combine with onion and chicken. Fry bacon until crisp and transfer to plate lined with paper towels.
7. Fry — Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes).
8. Prep and chop — Season with a bit of salt and pepper. Arrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley.
9. Serve — Serve on a slice of light or dark bread.

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