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!
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; protein 25.5g; carbohydrates 8.2g; fat 45.2g; cholesterol 81.8mg; sodium 225.2mg.