Chicken Salad With Mushrooms and Bacon

Name: Chicken Salad With Mushrooms and Bacon
Prep time: 22 min
Cook time: 55 min
Total time: 77 min
Yield: 6 servings
Ingredients: 300 g Chicken Breast; 1 Shallots; 3 tablespoons Mayonnaise; 4 tablespoons Creme Fraiche; 3 tsp Dijon Mustard; 1 tablespoon Apple Cider Vinegar; 100 g Bacon; 250 g Mushrooms; 1 Sprigs of fresh Parsley; 1 To taste Salt; 1 To taste Pepper

77 min · Serves 6 · By TheMealDB Import

High Protein
Low Carb
Chicken
Dinner
Lunch

Chicken

Adapted from denmark.dk

Ingredients

For 6 servings

300 gChicken Breast
1 Shallots
3 tablespoonsMayonnaise
4 tablespoonsCreme Fraiche
3 tspDijon Mustard
1 tablespoonApple Cider Vinegar
100 gBacon
250 gMushrooms
1 Sprigs of freshParsley
1 To tasteSalt
1 To tastePepper

Method

Prep 22 min · Cook 55 min

1Place 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.
2Finely chop shallot/red onion.
3Stir 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.
4Fry bacon until crisp and transfer to plate lined with paper towels.
5Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper.
6Arrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley. Serve on a slice of light or dark bread.