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Chicken Salad with Mushrooms and Bacon

British · Lunch · Easy

Chicken Salad with Mushrooms and Bacon

Total
1 hr
Prep
35 min
Serves
4
Calories
335
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Creamy shredded chicken gets a warm topping of browned mushrooms and crisp bacon, with Dijon and cider vinegar cutting through the richness.

A cool, creamy base and warm topping give Chicken Salad with Mushrooms and Bacon contrasting textures. The mushrooms cook in a little bacon fat, picking up its smoky flavor while their edges brown.

Poach the chicken gently and cool it before mixing with the dressing. Spread the mushrooms in one layer and let their moisture evaporate so they top the salad with browned edges rather than watery juices.

CreamySmokySavoryMake AheadGluten-freeNut-freeHigh-proteinLow-carbKeto

Method

  1. Cover the chicken breast with water in a saucepan and bring to a gentle simmer. Cook over low heat for until the thickest part reaches 165°F. Transfer to a plate, cool for and shred.

  2. Meanwhile, cook the bacon in a skillet over medium heat for until crisp. Transfer to a plate, leaving 1 tbsp fat in the pan.

  3. Cook the mushrooms in the bacon fat over medium-high heat for until their moisture evaporates and the edges brown.

  4. Mix the mayonnaise, creme fraiche, Dijon mustard, apple cider vinegar, shallot, salt and black pepper. Fold in the cooled chicken, spoon onto plates and top with mushrooms, bacon and parsley.

Forkue tips

  • If making ahead, keep the bacon separate and add it just before eating so it retains its crunch.

Storing and reheating

Refrigerate the dressed chicken for up to 3 days. Store the topping separately, warm the mushrooms gently in a skillet and re-crisp the bacon before serving.

Kitchen gear

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Nutrition per serving, estimated

335Calories
31gProtein
5gCarbs
21gFat

Chicken Salad with Mushrooms and Bacon: FAQ

Can I use rotisserie chicken?

Yes. Use about 12 oz cooked shredded meat and skip the poaching step. Taste before adding salt because roast chickens vary in seasoning.

Can I replace creme fraiche?

Full-fat Greek yogurt works and gives a tangier dressing. Sour cream is another close substitute in the same amount.

How do I store and reheat Chicken Salad with Mushrooms and Bacon?

Refrigerate the dressed chicken for up to 3 days. Store the topping separately, warm the mushrooms gently in a skillet and re-crisp the bacon before serving.

How long does Chicken Salad with Mushrooms and Bacon take?

About 1 hr in total: 35 min prep and 25 min cooking.

What do I need to make Chicken Salad with Mushrooms and Bacon?

The key ingredients are chicken breast, shallot, mayonnaise, creme fraiche, dijon mustard and apple cider vinegar, plus pantry basics.

Any tips for Chicken Salad with Mushrooms and Bacon?

If making ahead, keep the bacon separate and add it just before eating so it retains its crunch.

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