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Ingredients35 m servings 540 cals
Original recipe yields 6 servings
- 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.
Per Serving: 540 calories; 45.2 g fat; 8.2 g carbohydrates; 25.5 g protein; 82 mg cholesterol; 225 mg sodium. Full nutrition
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