Description
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
- ½ 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
- ½ cup chopped fresh parsley
- ½ cup mayonnaise
- 1 lemon, zested
- salt and ground black pepper to taste
- 1 bunch arugula
Instructions
- Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown
- 3 to 5 minutes.
- Stir in lemon juice; set aside to cool.
- Toss chicken
- fennel
- celery
- red onion
- and parsley together in a large bowl.
- Stir in the cooled garlic and olive oil
- mayonnaise
- lemon zest
- salt
- and black pepper.
- Arrange arugula on a serving platter; serve chicken salad on arugula.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 6