Main course
Chicken Salad With Mushrooms and Bacon
This chicken salad brings together tender shredded chicken with a creamy, tangy dressing. Crispy bacon and sautéed mushrooms add texture and a savory depth, making it more substantial than your average chicken salad. It's built on a base of poached chicken breast, then tossed with a simple mix of mayonnaise, crème fraîche, Dijon, and apple cider vinegar. Serve it on toast or with crackers for a quick meal.
33 minServes 4
Method
6 steps · 33 min total
- 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. - 02
Chop Shallot
Finely chop the shallot or red onion.
