Instruction

• 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