Italian Style Chicken Salad

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

• 0.5 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
• 0.5 cup chopped fresh parsley
• 0.5 cup mayonnaise
• 1 lemon, zested
• salt and ground black pepper to taste
• 1 bunch arugula

Steps

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.