Recipe

Parsnip ‘penne’ and chicken salad

There's definitely more than one way to make chicken salad, so try this delicious parsnip ‘penne’ and chicken salad for a filling lunch or light weeknight meal

May 02, 2018 9:48pm
By Sarah Murphy
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 teaspoon finely grated lemon rind, plus extra to serve
  • 1/4 cup lemon juice
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1/2 cup pecans
  • 300 gram shredded cooked chicken
  • 60 gram baby rocket leaves
  • 250 gram baby roma tomatoes, halved
  • 4 cup vegetable stock
  • 6 parsnips
  • 2 teaspoon finely grated lemon rind
  • 1/3 cup flaked parmesan

Method

  • 1
    To make dressing, place oil, 1 teaspoon lemon rind, juice and half the parsley in a screw-top jar. Shake well and season to taste.
  • 2
    Stir pecans in a small, heavy-based frying pan over medium heat for 5 minutes or until light golden. Transfer to a board. Cool and chop coarsely. Combine pecans, chicken, rocket and tomato in a large bowl.
  • 3
    Bring stock to the boil in a medium saucepan. Peel parsnips and cut into 1cm batons. Cut on an angle into 5cm lengths to resemble penne pasta. Cook parsnipin boiling stock for 3 minutes or until tender. Drain parsnip over a large heatproof jug or bowl and reserve stock for another use (see recipe tip).
  • 4
    Add parsnip and dressing to chicken mixture, tossing well. Season to taste. Top with extra rind, parmesan and remaining parsley. Serve immediately.

Notes

  • Use leftover vegetable stock in a soup, casserole or sauce.

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