Arugula Salad with Grilled Chicken and Fennel


1 head fennel 5 tbsp (70 mL) olive oil, divided 2 tbsp (25 mL) white wine vinegar 1 small clove garlic, minced 1/4 tsp (1 mL) salt Freshly ground black pepper 2 oz (60 g) or larger piece Romano cheese, at room temperature 2 large bunches arugula 2 to 3 cups (500 to 750 mL) shredded or diced, cold barbecued chicken


Graceful Flakes Of Fine Pecorino Romano Cheese Top This Salad Of Peppery Greens. Smoky Grilled Chicken And Slightly Sweet Fennel Add Complementary Flavours. For Quick Cold Chicken, 2 Skinless Boneless Chicken Breasts Can Be Grilled Along With The Fennel-c

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