1 - Place chicken breast in a saucepan and cover with water.

2 - Bring to a boil, add 1 tsp salt and simmer for approximately 15 minutes.

3 - Allow chicken to cool and then shred meat with two forks.

4 - Finely chop shallot/red onion.

5 - Stir mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar to combine.

6 - Season with salt, pepper and extra Dijon mustard to taste.

7 - Combine with onion and chicken.

8 - Fry bacon until crisp and transfer to plate lined with paper towels.

9 - Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes).

10 - Season with a bit of salt and pepper.

11 - Arrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley.

12 - Serve on a slice of light or dark bread.