Serves 4
40 min
Chicken and Parsley Root Salad
Recipe GLPRf0862b55cf32bb
A light and elegant salad featuring tender poached chicken breast paired with creamy parsley root, fresh parsley, and peppery watercress, bound together with a mayonnaise dressing. This nutrient-rich salad is naturally low in carbohydrates and perfect as a protein-forward meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 whole chicken breasts (about 1.5 pounds)
2 parsley roots, washed and peeled
¼ cup fresh parsley leaves, finely chopped
1 packed cup watercress leaves
⅓ to ½ cup mayonnaise
Salt to taste
Freshly ground black pepper to taste
Directions
Place the chicken breasts in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes until the internal temperature reaches 165°F at the thickest part. Remove the chicken and let cool on a cutting board.
In the same pot of simmering water, add the peeled parsley roots and cook for 12–15 minutes until fork-tender. Drain and allow to cool completely.
Once cooled, cut the cooked chicken breasts into bite-sized pieces.
Cut the cooled parsley roots into bite-sized chunks.
In a large bowl, combine the diced chicken, parsley root chunks, fresh parsley leaves, and watercress.
Add the mayonnaise and gently toss until all ingredients are evenly coated.
Season with salt and freshly ground black pepper to taste. Serve chilled or at room temperature.
