Chicken and Parsnip Salad With Roasted Shallot Dres

Name: Chicken and Parsnip Salad With Roasted Shallot Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound parsnips; 1 pound boiling or all-purpose potatoes, such as Yukon Gold; 3 small shallots (unpeeled); 1/4 cup plus 1 tablespoon olive oil, plus more for roasting; Salt and freshly ground black pepper; Meat from 1 roasted chicken or scraps of leftover chicken, torn into bite-size pieces; 2 tablespoons red-wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon chopped mixed herbs, such as parsley, tarragon, thyme and chervil; 1 bunch lettuce, cored and torn into pieces; 1 handful arugula

Servings: persons

3/4 pound parsnips
1 pound boiling or all-purpose potatoes, such as Yukon Gold
3 small shallots (unpeeled)
1/4 cup plus 1 tablespoon olive oil, plus more for roasting
Salt and freshly ground black pepper
Meat from 1 roasted chicken or scraps of leftover chicken, torn into bite-size pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped mixed herbs, such as parsley, tarragon, thyme and chervil
1 bunch lettuce, cored and torn into pieces
1 handful arugula

1
Preheat oven to 400 degrees.
2
Peel parsnips and quarter lengthwise, cutting out core.
3
Cut parsnips into pieces about size of long French fries.
4
Place in a bowl.
5
Cut unpeeled potatoes into 1-inch chunks, and add to bowl.
6
Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
7
Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting.
8
Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender.
9
Set shallots aside.
10
Combine parsnips, potatoes and chicken in a bowl.
11
Peel shallots and chop very finely.
12
Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs.
13
Season with salt and pepper to taste.
14
Toss chicken and parsnip mixture with about half the dressing.
15
Toss lettuce and arugula with remaining dressing.
16
Arrange greens on plates with chicken mixture on top and serve.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound parsnips, 1 pound boiling or all-purpose potatoes, such as Yukon Gold, 3 small shallots (unpeeled), 1/4 cup plus 1 tablespoon olive oil, plus more for roasting, and more.

Yes, Chicken and Parsnip Salad With Roasted Shallot Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken and Parsnip Salad With Roasted Shallot Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions