This salad spread is a stable in many Danish lunches, preferably on rye bread in an open faced sandwich, Smørrebrød. The salad is easy to make and even easier to eat…sometimes you don’t even need bread, just a spoon.
CHICKEN SALAD SPREAD
2 SKINLESS CHICKEN BREAST FILETS
125 G FRAICHE 5 %
60 G MAYONNAISE
1 TSK. DIJON MUSTARD
100 G BACON, DICED
100 G BUTTON MUSHROOMS
50 G WHITE ASPARAGUS, CANNED
SALT AND PEPPER
Cook the chicken filets in lightly salted boiling water for 20 mins. Allow them to cool completely and then dice them.
Rinse and cut the mushrooms into quarters, then fry them in a pan with a knob of butter until golden. Let the mushrooms rest on a piece of paper towel to soak up excess moisture,
Cook the bacon until crispy, then transfer to a paper towel to soak up excess fat.
Cut the asparagus into smaller pieces.
Make a dressing of mayonnaise, fraiche, mustard, salt and pepper.
Mix all the ingredients together and place the salad in the fridge until it’s time for lunch.