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Italian Style Chicken Salad

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"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 cals
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 g fat; 8.2 g carbohydrates; 25.5 g protein; 82 mg cholesterol; 225 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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