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Danish chicken salad with bacon and mushrooms served with rye bread

Danish chicken salad with bacon

Recipe for Danish chicken salad with bacon
Homemade chicken salad is a must-have on the table for Christmas or Easter lunch. It's easy to make and tastes fantastic. In this version, you get a chicken salad with bacon, mushrooms, white asparagus, and chives.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Lunch
Cuisine Danish
Servings 4 people
Calories 713 kcal

Ingredients
  

  • 12 chicken legs equivalent to 400 grams of chicken meat
  • 1 stalk celery
  • 1 onion
  • 1 carrot
  • Water
  • 1 tbsp dried thyme
  • 2.5 tbsp salt
  • Pepper
  • 1 chicken stock cube

Chicken salad

  • 30 gram butter
  • 350 gram mushrooms
  • 200 gram bacon
  • 1 dl mayonnaise
  • 2 dl sour cream
  • 1 dl chives
  • 1 tsp lemon juice
  • 0.5 tsp Dijon mustard
  • 125 gram white asparagus canned
  • 0.5 tsp sugar
  • 1 tsp salt
  • Pepper

Instructions
 

Preparation

  • Slice the celery, halve the onion, and slice the carrot. Place them in a large pot with the chicken legs and cover with cold water.
    12 chicken legs, 1 stalk celery, 1 onion, 1 carrot, Water
  • Add dried thyme, salt, pepper, and chicken stock to the pot. Place the pot on the stove and bring the water to a boil. Reduce the heat to a simmer. Remember to skim the surface regularly in the beginning.
    1 tbsp dried thyme, 2.5 tbsp salt, Pepper, 1 chicken stock cube
  • The chicken legs should simmer for approximately 40 minutes.
  • When the meat is tender, remove the chicken legs and shred the meat. Let the meat cool completely before using it in the chicken salad.
  • Remember to strain the stock from the pot through a sieve and save it. It can be used as a base for a good soup.
  • While the chicken simmers, prepare the bacon and sautéed mushrooms.
  • Clean the mushrooms and cut them into quarters or appropriate bite-sized pieces. Melt the butter in a pan. Add the mushrooms and sauté until all the liquid has evaporated. Then set them aside to cool completely.
    30 gram butter, 350 gram mushrooms
  • Dice the bacon and fry it in a large pan until it is golden and crispy. Drain off the fat and set the bacon aside to cool.
    200 gram bacon

Chicken salad

  • In a bowl, mix the sour cream and mayonnaise together with Dijon mustard.
    1 dl mayonnaise, 2 dl sour cream, 0.5 tsp Dijon mustard
  • Chop the chives and add them in. Add salt, pepper, sugar, lemon juice, and mix the dressing thoroughly.
    1 dl chives, 1 tsp lemon juice, 1 tsp salt, Pepper, 0.5 tsp sugar
  • Cut the white asparagus into bite-sized pieces and add them to the dressing along with the chicken meat (approximately 400 grams), bacon, and mushrooms.
    125 gram white asparagus
  • Mix the chicken salad together and taste it. Adjust seasoning as needed.
  • Serve the best chicken salad with a slice of rye bread, in a croissant, or classic on a slice of pineapple as an appetizer.

Nutrition

Serving: 1personCalories: 713kcalCarbohydrates: 14gProtein: 22gFat: 64gSaturated Fat: 21gPolyunsaturated Fat: 17gMonounsaturated Fat: 21gTrans Fat: 0.4gCholesterol: 142mgSodium: 5815mgPotassium: 829mgFiber: 4gSugar: 7gVitamin A: 4542IUVitamin C: 23mgCalcium: 135mgIron: 4mg
Keyword Danish chicken salad with bacon and mushrooms
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