Inspired by a recipe in Saveur magazine, I changed it up a bit and love this creamy salad with a nice crunch of parsley roots. They taste like a cross between celery and a radish. Divine! —Kingfishercooks
Fresh parsley roots, peeled and cut into matchsticks
Salt and pepper
Stalks celery chopped
Small shallot peeled and minced
In This Recipe
Separate the parsley from the roots and clean well. Peel the parsley roots and make matchsticks.
Remove the chicken from the small rotisserie chicken and shred.
Add all of the other ingredients and taste, adjusting the salt and pepper and mayo as needed. I do not like it too mayonaisy and the size the chicken impacts the ratios. Use your judgment! The original recipe does not have pomegranate which I think adds color and a nice bite. The arugula lends a peppery touch that I adore. Two handfuls of the arugula works. The picture I display is made for two as I only had a half a chicken left.