Arugula Salad with Grilled Chicken and Fennel

This great recipe originally appeared in the Food & Drink Summer 2003 magazine from the LCBO.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  head fennel
• 5  tablespoons olive oil, divided
• 2  tablespoons white wine vinegar
• 1  clove garlic, minced
• 1⁄4 teaspoon salt
•  fresh ground black pepper
• 2  ounces romano cheese, at room temperature
• 2  bunches arugula
• 2 -3  cups  cold barbequed chicken, shredded or diced

Directions

1. Tip: Grill extra chicken one night, and then use it cold the next day, or chill a whole barbecued chicken purchased hot from the butcher shop or supermarket.
2. Preheat barbecue until hot, then turn down to low.
3. Keeping white base of fennel intact, remove upper green fronds and discard.
4. Cut in half lengthwise down through base.
5. Brush or lightly spray with 1 tbsp (15 mL) olive oil.
6. Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.
7. Remove from barbecue, cool.
8. Separate like celery from base and thinly slice crosswise; discard base.
9. Whisk remaining olive oil with vinegar, garlic, salt and pepper.
10. Use a vegetable peeler to make numerous flakes of cheese.
11. Remove stems from arugula; discard.
12. Wash leaves in several changes of water as arugula tends to be sandy.
13. Dry; place in a large bowl with fennel slices and shredded chicken.
14. When ready to serve, whisk dressing and pour over greens, toss salad.
15. Divide among serving plates; scatter with Romano flakes.