Chicken Salad With Mushrooms and Bacon

1. 1

   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.

   15 minutes
2. 2

   Finely chop shallot/red onion.

3. 3

   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.

4. 4

   Fry bacon until crisp and transfer to plate lined with paper towels.

5. 5

   Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper.

   5 minutes
6. 6

   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.

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