Italian Style Chicken Salad

A great way to use up leftover chicken, this salad of peppery arugula and fennel has a delicious lemony garlic dressing with a bit of mayonnaise.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 540 Calories

Ingredients

• 2 lemons, juiced
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 red onion, thinly sliced
• 1 lemon, zested
• 3 stalks celery, thinly sliced
• 1 bunch arugula
• 1 bulb fennel, cored and cut into thin slices
• 0.5 cup chopped fresh parsley
• 0.5 cup extra-virgin olive oil
• 0.5 cup mayonnaise
• 1 (2 pound) roasted chicken, meat removed from bones and cut into bite-size piec

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.

Step 2

Stir in lemon juice; set aside to cool.

Step 3

Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.

Step 4

Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.

Step 5

Arrange arugula on a serving platter; serve chicken salad on arugula.