Who doesn’t love a cosy comforting chicken dinner? Here’s a quick way to get your fix in a salad. Feel free to use 2 cups (500 mL) leftover cooked chicken or turkey.

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Roasting time: 30 min

Preparation Time:

Servings: 4

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  • 1 lb (500 g) boneless skinless Ontario Chicken Thighs
  • 1-1/2 tsp (7 mL) dried sage leaves
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 tsp (1 mL) paprika (preferably sweet smoked)
  • Quarter peeled Ontario Rutabaga, cut into 2-inch (5 cm) pieces
  • 3 peeled Ontario Carrots, cut into 2-inch (5 cm) pieces
  • 2 peeled Ontario Parsnips, cut into 2-inch (5 cm) pieces
  • 4 tsp (20 mL) olive oil
  • 1/4 cup (50 mL) each dried cranberries and  toasted pecans


  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) white wine vinegar
  • 1 tsp (5 mL) coarse grain Dijon mustard
  • 1/4 cup (50 mL) coarsely chopped fresh tarragon leaves


Line 2 baking sheets with parchment paper. Sprinkle chicken with sage, half each of the salt and pepper and the paprika. Place chicken at one end of 1 baking sheet; place rutabaga at other end. Place carrots and parsnips onto second baking sheet. Drizzle 1 tbsp (15 mL) of the oil over carrot mixture and 1 tsp (5 mL) over rutabaga. Sprinkle vegetables with remaining salt and pepper; stir. Roast in 400°F (200°C) oven for 15 minutes. Stir and rotate baking sheets. Roast until vegetables are tender and golden; and juices run clear when chicken is pierced, 10 to 15 minutes.

Place vegetables into large bowl. When chicken is cool enough to handle, shred into pieces; add to vegetables along with cranberries and pecans.

In small bowl, whisk together oil, vinegar and mustard. Pour over chicken mixture; add tarragon and toss to coat.

Nutritional information

1 Serving

  • Protein: 25 grams
  • Fat:23 grams
  • Carbohydrate: 27 grams
  • Calories: 410