Chicken Salad
Chicken Salad
Ingredients
- 300 g Chicken breast
- 3 dl Veggie broth
- 100 g Bacon cubes
- 250 g Mushrooms
- 1 tsp Olive oil
- 100 g Asparagus chops drained
- 0,5 dl Mayonnaise
- 1 dl Creme fraiche 38%
- 1 knife tip Medium spicy curry
- 1 tsp Dijon mustard
- 1 handful Finely chopped chives
- 1 tsp Butter and oil for frying
- Flake salt
- Freshly grated pepper
Instructions
- Put chicken breast in a pot with the vegetable bouillon
- Bring to a boil, cover and simmer for 20 minutes until the meat is tender
- Cut the chicken into cubes and let it cool a little
- Fry the bacon in a pan in a little butter until it is crispy
- Dice the bacon and set aside on a plate
- Heat the pan with bacon grease with a little extra oil and butter
- Allow the butter to fizz off and roast the mushrooms in the pan at high heat
- Put mushrooms in a sieve together with white asparagus and let them drain
- Stir the dressing together from mayonnaise, creme fraiche, curry and Dijon mustard, salt and pepper
- Season to taste and then toss diced chicken, mushrooms, asparagus and half of the chives and bacon in the dressing and sprinkle with chives and bacon before serving