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.

Finely chop shallot/red onion.

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.

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

Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper.

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.