Italian Style Chicken Salad
Description
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.
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
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1/2 cup chopped fresh parsley
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1/2 cup mayonnaise
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1 lemon, zested
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salt and ground black pepper to taste
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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.