Ingredients for Arugula Salad With Grilled Chicken And Fennel
- 1 fennel bulb
- 4 tablespoons olive oil
- 0 white wine vinegar
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup shaved Romano cheese
- 5 ounces arugula
- 1 1/2 cups shredded cooked chicken
- 2 tablespoons fresh lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Arugula Salad With Grilled Chicken And Fennel? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Arugula Salad With Grilled Chicken And Fennel
- Preheat your barbecue to medium-high heat.
- Remove the feathery green fronds from the fennel bulb and discard. Cut the bulb in half lengthwise.
- Brush or lightly spray the cut sides of the fennel with 1 tablespoon of olive oil.
- Grill the fennel halves for 10-15 minutes, turning occasionally, until softened and lightly browned.
- 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.
- 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.
- Use a vegetable peeler to create thin shavings of Romano cheese.
- Remove and discard the stems from the arugula.
- Wash the arugula leaves thoroughly in several changes of cold water to remove any grit. Dry completely.
- In a large bowl, combine the arugula, sliced fennel, and 1 1/2 cups shredded cooked chicken.
- Just before serving, pour the dressing over the salad and gently toss to combine.
- Divide the salad among serving plates and scatter with the Romano cheese shavings.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
15g
Carbs
1g
