Arugula Salad With Grilled Chicken And Fennel

1. 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. 2

   Preheat barbecue until hot, then turn down to low.

3. 3

   Keeping white base of fennel intact, remove upper green fronds and discard.

4. 4

   Cut in half lengthwise down through base.

5. 5

   Brush or lightly spray with 1 tbsp (15 mL) olive oil.

6. 6

   Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.

7. 7

   Remove from barbecue, cool.

8. 8

   Separate like celery from base and thinly slice crosswise; discard base.

9. 9

   Whisk remaining olive oil with vinegar, garlic, salt and pepper.

10. 10

    Use a vegetable peeler to make numerous flakes of cheese.

11. 11

    Remove stems from arugula; discard.

12. 12

    Wash leaves in several changes of water as arugula tends to be sandy.

13. 13

    Dry; place in a large bowl with fennel slices and shredded chicken.

14. 14

    When ready to serve, whisk dressing and pour over greens, toss salad.

15. 15

    Divide among serving plates; scatter with Romano flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.