Chicken Salad With Mushrooms and Bacon
A Denmark dinner. Ready in about 43 minutes. Difficulty: medium.
- 23 minPrep (about)
- 20 minCook (about)
- 43 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1 lb chicken breasts
Fresh & other
- 2 shallots
- ⅓ cup + 2 tsp creme fraiche
- 5 oz bacon
- 13 oz mushrooms
- Sprigs of fresh parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- ¼ cup + 1 ½ tsp mayonnaise
- 1 ½ tbsp dijon mustard
- 1 ½ tbsp apple cider vinegar
Spices & seasonings (2): salt, pepper
- To taste salt
- To taste pepper
How to make it
Steps in our own plain words.
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Place chicken breast in a pot.
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Cover with water.
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Bring to a boil.
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Add 1 ½ tsp salt.
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Simmer for about 15 minutes.
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Let chicken to cool.
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Shred meat with two forks.
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Finely chop shallot/red onion.
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Mix mayonnaise, crème fraîche, Dijon mustard plus apple cider vinegar to mix.
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Season with extra Dijon mustard, pepper and salt to taste.
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Mix with onion and chicken.
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Fry bacon until crisp.
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Move to plate lined with paper towels.
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Rinse mushrooms, slice.
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Fry in the same pan as bacon till golden (about 5 minutes).
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Season using a bit of salt and pepper.
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Arrange chicken salad in a serving dish, topped using crisp bacon, mushrooms and chopped parsley.
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Dish up on slice of light or dark bread.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.