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.
4
Fry bacon until crisp and transfer to plate lined with paper towels.
5
Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper.
6
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.