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Categories:
extra-virgin olive oil garlic lemons chicken fennel stalks celery red onion parsley mayonnaise lemon salt arugula
Viewed: 48 - Published at: 3 years agoIngredients
- 1/2 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
- 1/2 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1 lemon, zested
- salt and ground black pepper to taste
- 1 bunch arugula
Method
- 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.
