Chicken Salad With Mushrooms and Bacon
Allergens: Eggs, Milk, Mustard
Chicken, bacon and mushroom bound in a mustard cream, a rich main-course salad.
Ingredients
- Salt
- Black pepper
- Fresh parsley
- Mushrooms 250 g
- Shallots 1
- Bacon rashers 100 g
- Chicken breast 300 g
- Crème fraîche 4 tbsp
- Apple cider vinegar 1 tbsp
- Mayonnaise 3 tbsp
- Mustard 3 tsp
Method
- Place chicken breast in a saucepan and cover with water.
- Bring to a boil, add 1 tsp salt and simmer for approximately 15 minutes.
- Allow chicken to cool and then shred meat with two forks.
- Finely chop shallot/red onion.
- Stir mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar to combine.
- Season with salt, pepper and extra Dijon mustard to taste.
- Combine with onion and chicken.
- Fry bacon until crisp and transfer to plate lined with paper towels.
- Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes).
- Season with a bit of salt and pepper.
- Arrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley.
- Serve on a slice of light or dark bread.