Chicken Salad With Mushrooms and Bacon

6 steps · 33 min total

1. 01

   Poach and Shred Chicken

   Nestle the chicken breast in a saucepan and add enough water to cover it. Bring it to a boil, then stir in 1 teaspoon of salt before reducing the heat to a simmer. Let it cook for about 15 minutes, or until the chicken is cooked through. Once cool enough to handle, use two forks to shred the meat into bite-sized pieces.
2. 02

   Chop Shallot

   Finely chop the shallot or red onion.
3. 03

   Make the Dressing

   In a medium bowl, whisk together the mayonnaise, crème fraîche, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper, adding more Dijon if you like a little extra kick. Fold in the chopped shallot and the shredded chicken.
4. 04

   Fry Bacon

   Cook the bacon in a skillet over medium heat until it's deeply crisp and the fat has rendered. Transfer the cooked bacon to a plate lined with paper towels to drain any excess grease.
5. 05

   Sauté Mushrooms

   Give the mushrooms a quick rinse, then slice them. In the same pan you used for the bacon, sauté the mushrooms until they're golden brown and tender, which should take about 5 minutes. Season them lightly with salt and pepper.
6. 06

   Assemble and Serve

   Spoon the chicken salad into a serving dish. Top it generously with the crisp bacon, sautéed mushrooms, and a sprinkle of fresh chopped parsley. This salad is great served on a slice of light or dark bread.