Italian Style Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Warm roasted chicken and garlic adds flavor, fresh fennel and onion and celery give nice crunch. Served on a bed of arugula. You are going to love this one! 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 |
Directions:
1. Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
2. Stir in lemon juice; set aside to cool.
3. Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
4. Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
5. Arrange arugula on a serving platter; serve chicken salad on arugula.
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