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
- 3 stalks celery, thinly sliced
- 1 red onion, thinly sliced
- ½ cup chopped fresh parsley
- ½ cup mayonnaise
- 1 lemon, zested
- 1 bunch arugula
What Makes This Recipe Special
This salad combines fresh ingredients with bold Italian flavors, making it both satisfying and light. It’s perfect for a quick lunch or a healthy dinner option that doesn’t sacrifice taste.
Simple Cooking Tips
- Use cooked chicken that is still slightly warm to help the dressing absorb better.
- Chop vegetables uniformly for a balanced texture in every bite.
- Add fresh herbs like basil or parsley to enhance the flavor even more.
- Chop vegetables uniformly for a balanced texture in every bite.
- Add fresh herbs like basil or parsley to enhance the flavor even more.
Step 1
Gently heat some olive oil in a skillet over medium heat. Add the garlic and cook it, stirring occasionally, until it’s soft and golden brown—this usually takes about 3 to 5 minutes. Once the garlic is cooked, stir in the lemon juice and set the mixture aside to cool.
Step 2
In a large bowl, combine the chicken, fennel, celery, red onion, and parsley. When the garlic and lemon mixture has cooled, mix it in along with the mayonnaise, lemon zest, salt, and pepper. Give everything a good toss until well coated.
Step 3
To serve, spread a bed of arugula on a platter and spoon the chicken salad over the top. Enjoy!
Serving Guide
Serve this salad on a bed of mixed greens or alongside crusty bread to make it a fuller meal. It also pairs well with a glass of chilled white wine or sparkling water with lemon.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the crispness of the vegetables.
