The Good Oil's parsnip and mushroom chicken salad

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Photo: Christine O'Connor.
Photo: Christine O'Connor.

The Good Oil's parsnip and mushroom chicken salad


Chicken breast (quantities to meet your needs)
lemon, sliced
parsnip, peeled and cut into sticks
portobello mushrooms
cashew nuts, toasted
green kale, washed and thinly sliced
baby spinach
red quinoa, cooked
coriander, roughly chopped
spring onions, chopped

Makes 1 litre

2 cups olive oil
1 cup clear honey
1 cup lemon juice
2 Tbsp freshly ground ginger
2 cloves garlic, finely chopped
1 handful of coriander, finely chopped
salt and chilli to taste



Season chicken with salt, cover with lemon slices and a drizzle with oil and bake in moderate oven until juices run clear. Set aside to cool.

Toss parsnip sticks in oil, salt and a little tumeric for colour and bake in oven until golden or slightly charred.

Season mushrooms and cook in the oven with a little butter, oil and some chilli flakes.

Once cooled, cut chicken into slices or tear into pieces  and place in a large bowl.

Add quinoa, spring onions, baby spinach, cashews, and kale.

Generously add the dressing and combine.

To Serve: Layer sliced mushrooms and parsnips and garnish with coriander and cashews.


Combine all ingredients and leave to sit so flavours infuse.


Recipe provided by The Good Oil in George St, Dunedin.

Recipe requested by Sharron White, of Milton.

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