“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!” - by KrissyHipp30
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
- Stir in lemon juice; set aside to cool.
- Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
- Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
- Arrange arugula on a serving platter; serve chicken salad on arugula.
Nutrition
Amount Per Serving (6 total)
- Calories
- 540 cal
- 27%
- Fat
- 45.2 g
- 70%
- Carbs
- 8.2 g
- 3%
Based on a 2,000 calorie diet
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