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Italian Style Chicken Salad

Rated as 5 out of 5 Stars

"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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35 m servings 540
Original recipe yields 6 servings


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  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; 45.2 8.2 25.5 82 225 Full nutrition

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4.18.18 Had just enough of a boneless/skinless chicken breast in the fridge for lunch today. Since I didn’t have any fennel, I Googled it, and found that bok choy is a good sub, so that’s what...