Best 9 Chicken And Parsnip Salad With Roasted Shallot Dressing Recipes

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For a flavorsome and healthy dish, try this chicken and parsnip salad with roasted shallot dressing. This delectable salad is packed with roasted shallots that offer a smoky and caramelized flavor, while the tender chicken and sweet parsnips create a delightful contrast. Dressed in a tangy and aromatic dressing made from roasted shallots, Dijon mustard, and honey, this salad delivers a harmonious balance of flavors and textures that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PARSNIP SALAD



Parsnip Salad image

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
Olive oil
Salt and freshly ground black pepper
1 bunch watercress, thick stems plucked
1 Gala or Red Delicious apple, cored and very thinly sliced
2 small shallots, very thinly sliced
1/4 cup apple cider vinegar
1 tablespoon whole-grain Dijon mustard
1/3 cup soybean or safflower oil
2 teaspoons superfine sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
  • Whisk together dressing ingredients and season, to taste, with salt and pepper.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE



Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

  • Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

ROAST CHICKEN SALAD WITH CROUTONS AND SHALLOT DRESSING



Roast Chicken Salad With Croutons and Shallot Dressing image

This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.

Provided by Julia Moskin

Categories     salads and dressings, main course

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 10

1/3 cup minced red onion or shallots
3 tablespoons sherry or balsamic vinegar
Salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil, more to taste
1/4 cup minced parsley
3 tablespoons olive oil
2 to 3 cups bite-size bread pieces
10 to 12 ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
5 to 6 ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce
2 ounce chunk Parmesan or aged Gouda or other sharp cheese

Steps:

  • Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
  • Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
  • In the same pan, add the cooled chicken juices (they may have jelled). Don't worry if your chicken doesn't have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.
  • In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 29 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams

HONEY MUSTARD CHICKEN POT WITH PARSNIPS



Honey mustard chicken pot with parsnips image

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Provided by Good Food team

Categories     Dinner

Time 45m

Number Of Ingredients 9

1 tbsp olive oil
8 bone-in chicken thighs, skin removed
2 onions, finely chopped
350g parsnip, cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley, to serve (optional)

Steps:

  • Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
  • Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.82 milligram of sodium

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING



Chicken and Parsnip Salad With Roasted Shallot Dressing image

Provided by Celia Barbour

Categories     salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) 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 1/4 cup plus 1 tablespoon 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.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN SALAD I



Chicken Salad I image

This chicken salad recipe could almost be a full meal.

Provided by Onesky

Categories     Salad

Time 2h25m

Yield 8

Number Of Ingredients 7

6 potatoes
1 ½ pounds skinless, boneless, roasted chicken
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) jar creamy salad dressing
3 large tomatoes, sliced
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a mixing bowl, combine the potatoes, chicken, peas and corn.
  • Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 52.8 g, Cholesterol 75.7 mg, Fat 25.3 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 4.7 g, Sodium 790 mg, Sugar 13.7 g

ROASTED SHALLOT VINAIGRETTE



Roasted Shallot Vinaigrette image

This is a nice dressing to have on hand. It makes a simple tossed salad very special. It would also be nice as a baste for chicken or even salmon.

Provided by Normaone

Categories     Salad Dressings

Time 53m

Yield 1 cup

Number Of Ingredients 6

1 cup peeled shallot
4 cloves peeled garlic
3/4 cup olive oil, divided
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 400^F.
  • In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
  • Stir to coat evenly.
  • Cover and bake until tender and golden, about 40 minutes, stirring now and then.
  • Drain shallots and garlic and place in a blender or food processor.
  • Reserve oil.
  • Puree shallots and garlic and transfer to a heavy medium skillet.
  • Add remaining 1/4 cup olive oil, stirring to combine.
  • Over medium heat, continue stirring until brown, about 3 minutes.
  • Return to processor and add remaining ingredients, including the reserved oil.
  • Process until well blended.
  • Season to taste.
  • Can be made ahead and refrigerated.
  • Bring to room temperature before using.

Nutrition Facts : Calories 1642.1, Fat 162.8, SaturatedFat 22.4, Sodium 1214.9, Carbohydrate 43.5, Fiber 0.9, Sugar 10.1, Protein 7.6

ROASTED PARSNIPS WITH SHALLOTS



Roasted Parsnips With Shallots image

Make and share this Roasted Parsnips With Shallots recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 -5 medium parsnips, peeled and cut into large french fry-sized sticks (about 2 1/2 cups)
2 garlic cloves, peeled and minced
3 shallots, peeled and cut into crescents
1 tablespoon olive oil or 1 tablespoon grapeseed oil
1 tablespoon honey or 1 tablespoon agave nectar
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
2 tablespoons of fresh mint, chopped (NOT dried)
2 tablespoons fresh sage, choppped

Steps:

  • Preheat oven to 450 degrees.
  • Toss together all the ingredients except for the mint and sage.
  • Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
  • Stir in the herbs and toss.
  • Adjust seasoning if necessary.

ROASTED SHALLOT VINAIGRETTE



Roasted Shallot Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 7

6 to 8 cloves garlic
1 shallot, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
  • In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

Tips:

  • To save time, use a rotisserie chicken or leftover roasted chicken.
  • If you don't have parsnips, you can substitute carrots or celery.
  • For a more flavorful dressing, use a good quality olive oil and balsamic vinegar.
  • If you don't have shallots, you can use a small onion instead.
  • To make the salad ahead of time, prepare the chicken and vegetables and store them separately in the refrigerator. Assemble the salad just before serving.

Conclusion:

This chicken and parsnip salad with roasted shallot dressing is a delicious and healthy meal that's perfect for lunch or dinner. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The roasted shallots add a sweet and savory flavor to the dressing, and the fresh herbs brighten up the salad. This salad is sure to be a hit with everyone who tries it!

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