Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 540
- Carbohydrate: 8g
- Fat: 45g
- Fiber: 3g
- Protein: 26g
- Sugar: 2g
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