Easy Chicken Pickle And Root Vegetables Salad

This easy chicken pickle and root vegetables salad is hearty, cozy, and comforting. It’s a wholesome, nourishing salad recipe that brings big flavor with minimal effort. Rich, creamy and tangy in every bite. Perfect for a quick weeknight meal, meal prep, or a comforting lunch you’ll look forward to all week.

I am a big believer in seasonal cooking. Whenever I am craving a salad in the fall and winter months, I make a big batch of this chicken salad. Root vegetables and pickles are in season now and they are packed with nutrients and flavor. Plus, the pickles give this salad such a satisfying crunch and freshness. Serve it with some warm homemade sourdough bread and you have a comforting and delicious meal.

Why You Will Love This Recipe

• It’s protein-packed with lean chicken breast, so every serving is hearty and satisfying.
• The creamy mayo pairs perfectly with tangy pickles, giving you that rich-yet-refreshing bite.
• Potatoes and root veggies make it a comforting, complete meal in one bowl.
• You’ll get a balanced mix of carbs, protein, fiber, and fats without overthinking it.
• It’s versatile — enjoy it warm as a main dish or chilled like a salad. And use the stock left behind as a delicious chicken and vegetable stock (perfect base for homemade soups, stews, or risotto)
• Perfect for meal prep, since it stores well in the fridge for a few days.
• Easy to customize with swaps (try turnip, rutabaga, or extra carrots instead of celeriac).
• Family-friendly flavors, but you can elevate it with fresh herbs like dill or parsley.
• A one-bowl wonder — simple to make, simple to serve, and super satisfying.
• It’s comfort food you can feel good about — indulgent, yet veggie-packed.

Ingredients needed

How to Make the Chicken Pickle and Root Vegetables Salad

1. Peel and wash the onion, carrots, parsnip, and celeriac root.
2. Wash the potatoes, but leave them with the skin on.
3. In a large pot, put all the vegetables (except the potatoes) and the chicken breasts to boil in about 10 cups /2.5l of water and 1 tsp of salt.
4. Cover with a lid and bring it to a boil.
5. Lower the heat and leave it to simmer for about 1.5 hrs or until the vegetables are soft (but not mushy).
6. In a separate pot, boil the potatoes (skin on) in 4 cups /1l of water and 1 tsp of salt for about 30-45 min (or until soft).
7. While everything is boiling, chop up the pickles into small cubes.
8. Once everything is boiled, remove the vegetables and chicken from the stock and leave them to cool off. Discard the onion as it is not used in the salad.
9. You are now left with a delicious chicken and vegetable stock that can be used in various recipes thereafter.
10. Remove the potatoes from the pot and discard the water. Let the potatoes cool off before peeling them.
11. Chop up into small cubes the potatoes, the chicken breast, and the rest of the root vegetables.
12. Add them all in a large mixing bowl, along with the chopped pickles.
13. Mix everything together and add the mayo and the salt (1 tsp or more depending on your taste)
14. Optional: I add a few tablespoons of the pickle juice to add extra tangy flavor.
15. Serve and enjoy!

Storage Suggestions

This chicken salad can be made ahead of time and stored in the refrigerator in an air tight container for up to 5 days. If you are using homemade mayo, reduce the storage time to up to 3 days.

Serving Suggestions

You can serve this as a side salad or as a main meal. It is perfect for breakfast, brunch or lunch, or a quick weeknight dinner.

My favorite way of serving this is with my homemade crusty sourdough bread, sourdough soft dinner rolls, or cheddar and pickle bread (for extra flavor).