Arugula Salad With Grilled Chicken And Fennel Recipe

Ingredients for Arugula Salad With Grilled Chicken And Fennel

• 1 large fennel bulb
• 4 tablespoons olive oil
• White Wine Vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Fresh Ground Black Pepper
• Romano Cheese
• 5 oz arugula
• 1 1/2 cups shredded cooked chicken

How to Make Arugula Salad With Grilled Chicken And Fennel

1. Preheat your barbecue to medium-high heat.
2. Remove the feathery green fronds from the fennel bulb and discard. Cut the bulb in half lengthwise.
3. Brush or lightly spray the cut sides of the fennel with 1 tablespoon of olive oil.
4. Grill the fennel halves for 10-15 minutes, turning occasionally, until softened and lightly browned.
5. Remove the fennel from the grill and let cool slightly. Once cool enough to handle, separate the fennel from the core and thinly slice crosswise. Discard the core.
6. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Use a vegetable peeler to create thin shavings of Romano cheese.
8. Remove and discard the stems from the arugula.
9. Wash the arugula leaves thoroughly in several changes of cold water to remove any grit. Dry completely.
10. In a large bowl, combine the arugula, sliced fennel, and 1 1/2 cups shredded cooked chicken.
11. Just before serving, pour the dressing over the salad and gently toss to combine.
12. Divide the salad among serving plates and scatter with the Romano cheese shavings.