Italian Style Chicken Salad

4.7
(3)

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!

3
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
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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

  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.

Nutrition Facts (per serving)

540 Calories
45g Fat
8g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 540
% Daily Value *
Total Fat 45g 58%
Saturated Fat 8g 41%
Cholesterol 82mg 27%
Sodium 225mg 10%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 26g 51%
Vitamin C 21mg 24%
Calcium 123mg 9%
Iron 2mg 13%
Potassium 621mg 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.