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Arugula and Fennel Italian Chicken Salad

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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
35 min
SERVINGS
6 servings
Lunch
Arugula and Fennel Italian Chicken Salad
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 lemons, juiced
  • 1 (2 pound) roasted chicken, meat removed from bones and cut into bite-size pieces
  • 1 bulb fennel, cored and cut into thin slices
  • 3 stalks celery, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup mayonnaise
  • 1 lemon, zested
  • salt and ground black pepper to taste
  • 1 bunch arugula
Instructions
1
Preheat your stovetop to a moderate temperature, and warm up some olive oil in a cooking vessel. Allow the garlic to cook gently until it becomes tender and has a rich, golden color, taking around 3-5 minutes to achieve this.
2
In the meantime, prepare a separate container by mixing in some freshly squeezed lemon juice. Set it aside to allow the flavors to meld and cool down.
3
In a separate bowl, combine your chicken, fennel, celery, red onion, and parsley in a large mixing container.
4
Now, add the cooled garlic and olive oil mixture, mayonnaise, lemon zest, salt, and black pepper to the bowl. Mix everything together until it's well combined.
5
Arrange a bed of arugula on your serving platter, and then spoon the chicken salad over it to serve.