This chicken salad is an old classic served at most lunch restaurants or smørrebrøds shops. Smørrebrød is the open-faced sandwiches, mostly served on Danish rye bread. Originally you would boil the a whole chicken with onions, carrots and bay leaves. And then use the chilled chicken in the salad, but I had some leftover rotisserie chicken, so why not use this for the salad, and it worked perfectly.
- 200 g sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons madras curry
- salt & pepper
- ½ rotisserie chicken, cooled
- 250 g mushrooms, fried and cooled
- 6-8 slices of bacon
Mix the dressing and season with salt and pepper to taste. Chop the chicken meat up into smal cubes and mix it in the dressing together with the mushrooms.
Serve the chicken salad on a slice of Danish rye bread or in a croissant, with a slice of crisp bacon on top.