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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
- 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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 540 | |
| % Daily Value * | |
| Total Fat45g | 58% |
| Saturated Fat8g | 41% |
| Cholesterol82mg | 27% |
| Sodium225mg | 10% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein26g | |
| Vitamin C21mg | 107% |
| Calcium123mg | 9% |
| Iron2mg | 13% |
| Potassium621mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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