Danish Chicken Salad with Bacon and Mushrooms
Poached chicken in creamy mustard dressing loaded with crisp bacon bits and golden sautéed mushrooms.
Ingredients
300g chicken breast500g
1 shallot, finely chopped300g
3 tbsp mayonnaise450ml
4 tbsp crème fraîche300ml
3 tsp Dijon mustard200g
1 tbsp apple cider vinegar500ml
100g smoked streaky bacon, sliced240g
250g chestnut mushrooms, sliced300g
sprigs of fresh parsley, chopped30g
pinch of salt, to taste750g
pinch of black pepper, to taste100g
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £5.68 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.94 est. · serves 2