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. ---------------------------------------------------------------------------
Nutrition
Ingredients
