Chicken Salad with Mushrooms and Bacon

Step-by-step instructions

1. 1
   Place the chicken breast in a saucepan and cover with water. Bring to a boil, add 5 ml salt, and simmer for approximately 15 minutes. Let the chicken cool, then shred the meat with two forks.
2. 2
   Finely chop the shallot (or red onion).
3. 3
   Whisk together the mayonnaise, crème fraîche, Dijon mustard, and apple cider vinegar until smooth. Season with salt, pepper, and extra Dijon mustard to your liking. Fold in the chopped onion and shredded chicken.
4. 4
   Fry the bacon until crisp, then transfer it to a plate lined with paper towels.
5. 5
   Rinse the mushrooms, slice them, and fry in the same pan until golden brown (approximately 5 minutes). Season lightly with salt and pepper.
6. 6
   Arrange the chicken salad in a serving dish and top with the crispy bacon, sautéed mushrooms, and chopped parsley. Serve on a slice of light or dark bread.