Chicken, Pear and Roasted Parsnip Salad

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15 min


35 min



Chicken, Pear and Roasted Parsnip Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Combine fresh pear with sharp gorgonzola cheese for a plate of sweet and salty goodness.


  • 4 parsnips , (about 500 g), cut diagonally in 1/2-in.-thick slices
  • 1 tbsp olive oil
  • 1 small head radicchio , roughly torn
  • 4 cups spring mix
  • 4 small cooked chicken breasts , shredded
  • 1 large pear , thinly sliced
  • 1 cup walnut halves , toasted
  • 1/2 cup crumbled Gorgonzola


  • 1/3 cup sherry vinegar
  • 1/4 cup olive oil
  • 3 tbsp honey
  • 2 tbsp thyme leaves
  • 2 tsp Dijon mustard
  • 1/4 tsp salt


  1. Salad: Position rack in centre of oven and preheat to 400F. Toss parsnips with 1 tbsp oil on a baking sheet. Roast until tender-crisp, 20 to 25 min.
  2. Arrange radicchio and spring mix on a platter. Top with shredded chicken. Scatter parsnips, pear, walnuts and gorgonzola overtop.
  3. Dressing: Whisk vinegar with 1/4 cup oil, honey, thyme, Dijon and salt in a small bowl. Drizzle over salad just before serving.

Kitchen tip

We used a red-skinned pear in this recipe, but feel free to substitute any variety you like.