Author Notes
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
Continue After Advertisement
Ingredients
-
2
Fresh parsley roots, peeled and cut into matchsticks
-
1
Rotisserie chicken
-
1/4 cup
Mayo
-
1/4 cup
Chopped parsley
-
1 cup
Baby arugula
-
1/4 cup
Pomegranate seeds
-
Salt and pepper
-
3
Stalks celery chopped
-
1
Small shallot peeled and minced
Directions
-
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.
See what other Food52ers are saying.