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Chicken Salad

Prep Time 30 minutes
Cook Time 19 minutes

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