Chicken Salad With Mushrooms and Bacon

Name: Chicken Salad With Mushrooms and Bacon
Yield: 4 servings
Ingredients: 300g Chicken Breast; 1 Shallots; 3 tablespoons Mayonnaise; 4 tablespoons Creme Fraiche; 3 tsp Dijon Mustard; 1 tablespoon Apple Cider Vinegar; 100g Bacon; 250g Mushrooms; Sprigs of fresh Parsley; To taste Salt; To taste Pepper

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken Breast300 g
Shallots1
Mayonnaise3 tbsp
Creme Fraiche4 tbsp
Dijon Mustard3 tsp
Apple Cider Vinegar1 tbsp
Bacon100 g
Mushrooms250 g
Parsley
Salt
Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
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.
2
Finely chop shallot/red onion.
3
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.

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