Chicken Salad With Mushrooms and Bacon

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Lay the chicken breast in a saucepan and cover with water. Let come to a boil, add 1 tsp salt and let it simmer for roughly 15 minutes. Allow chicken to cool and then shred meat with two forks.
2. 2Finely chop the shallot/red onion.
3. 3Stir 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. 4FryFry bacon until crisp and tip into plate lined with paper towels.
5. 5Rinse mushrooms, cut the and fry in the same pan as bacon until golden (roughly 5 minutes). Season with a bit of salt and pepper.
6. 6ServeArrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley. Serve on a slice the of light or dark bread.