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Italian Style Chicken Salad

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
KrissyHipp30

KrissyHipp30

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 45.2 g
  • 70%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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.
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