Italian Style Chicken Salad


"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
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 45.2 g
  • 70%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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