Best 4 Chicken And Parsnip Salad With Roasted Shallot Dressing Recipes

Indulge in the flavors of fall with our delightful Chicken and Parsnip Salad with Roasted Shallot Dressing. This hearty salad combines tender chicken, roasted parsnips, crisp apples, and dried cranberries, all tossed in a creamy, tangy dressing made with roasted shallots, Dijon mustard, and honey. For a vegetarian option, try our Roasted Parsnip and Apple Salad with Goat Cheese and Honey-Lemon Dressing, which offers a delightful balance of sweet and savory flavors. If you're looking for a quick and easy lunch, our Speedy Chicken and Apple Salad with Creamy Honey Mustard Dressing is perfect, featuring a light and refreshing dressing that complements the chicken and apple perfectly. And for a unique twist, try our Parsnip and Feta Salad with Sumac Dressing, where roasted parsnips and feta cheese are combined with a zesty sumac dressing for a flavorful and colorful dish.

Let's cook with our recipes!

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

PARSNIP SALAD

Parsnip Salad image

Provided by Dave Lieberman

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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.

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

Ingredients

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

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

Ingredients

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.

Tips:

Select tender chicken breasts: Look for chicken breasts that are plump and free of blemishes. Avoid any chicken that appears discolored or has an off odor.

Perfectly roast the parsnips: To achieve perfectly roasted parsnips, toss them in olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 20 minutes, or until they are tender and caramelized.

Roast the shallots: Roasting the shallots enhances their flavor and adds a delightful smokiness to the dressing. To roast the shallots, toss them in olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 15 minutes, or until they are tender and slightly browned.

Make the dressing ahead of time: The roasted shallot dressing can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a convenient option for busy weeknight meals.

Use fresh herbs: Fresh herbs like parsley and chives add a burst of flavor and color to the salad. If you don't have fresh herbs on hand, you can substitute dried herbs, but use half the amount.

Conclusion:

This chicken and parsnip salad with roasted shallot dressing is a delicious and healthy meal that is perfect for any occasion. The tender chicken, roasted parsnips, and creamy dressing come together to create a salad that is both satisfying and flavorful. Plus, it's packed with nutrients like protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give this chicken and parsnip salad a try. You won't be disappointed!