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ITALIAN CHICKEN SALAD




Source of Recipe


Internet


List of Ingredients




One 2lb. roasted chicken
1 fennel bulb, cored and thinly sliced
1 small red onion, thinly sliced
3 celery stalks, thinly sliced on a bias
� cup Colavita Extra Virgin Olive Oil
3 cloves garlic, chopped
Juice of 2 lemons
� cup chopped fresh Italian parsley
� cup mayonnaise
Zest of 1 lemon
Salt to taste
Freshly ground black pepper to taste
1 bunch arugula, about 8 ounces, washed and dried

Serves 6

Remove the meat from the chicken and shred it into bite-size pieces. In a large bowl, combine the chicken, fennel, red onion, and celery and toss. Set aside.

In a skillet, heat the Colavita Extra Virgin Olive Oil over moderate heat, add the garlic and saut� until golden. As soon as the garlic has colored, add the lemon juice all at once. Remove from heat and set aside to cool; then add to the chicken mixture. Add the parsley, mayonnaise, zest, salt and pepper. Serve on a bed of arugula.

Recipe