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Chicken and Parsnip Salad with Roasted Shallot Dressing


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  • ¾ lb. parsnips
  • 1 lb. boiling or all purpose potatoes
  • 3 small shallots (unpeeled)
  • ¼ cup plus1 Tbs. olive oil, plus more for roasting
  • Salt and freshly ground pepper
  • Meat from 1 roasted chicken, torn into bite-size pieces
  • 2 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbs. chopped mixed herbs, such as parsley, tarragon, thyme and chervil
  • 1 bunch lettuce, cored and torn into pieces
  • 1 handful of arugula



Step 1

Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise. Cut parsnips into pieces about size of long French fries. Place in bowl. Cut unpeeled potatoes into 1 in. chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 Tbs.) and sprinkle generously with salt and pepper. Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl. Peel shallots and chop very finely. Transfer to a bowl and combine with ¼ cup plus 1 Tbs. olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste. Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

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