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
Parsnip ‘penne’ and chicken salad



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

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