Arugula Salad with Grilled Chicken and Fennel

READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • Preheat barbecue until hot, then turn down to low.
  • Keeping white base of fennel intact, remove upper green fronds and discard.
  • Cut in half lengthwise down through base.
  • Brush or lightly spray with 1 tbsp (15 mL) olive oil.
  • Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.
  • Remove from barbecue, cool.
  • Separate like celery from base and thinly slice crosswise; discard base.
  • Whisk remaining olive oil with vinegar, garlic, salt and pepper.
  • Use a vegetable peeler to make numerous flakes of cheese.
  • Remove stems from arugula; discard.
  • Wash leaves in several changes of water as arugula tends to be sandy.
  • Dry; place in a large bowl with fennel slices and shredded chicken.
  • When ready to serve, whisk dressing and pour over greens, toss salad.
  • Divide among serving plates; scatter with Romano flakes.