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2 pounds roasted chicken
1 fennel bulb, thinly sliced
1 small red onion, thinly sliced
3 celery stalks, thinly sliced on a bias
½ cup Colavita Extra Virgin Olive Oil
3 cloves garlic, chopped
Juice of 2 lemons
½ cup chopped fresh Italian parsley
½ cup mayonnaise
Zest of 1 lemon
Salt to taste
Freshly ground black pepper to taste
1 bunch arugula, about 8 ounces, washed and dried
1 cup fresh blueberries
3 naval oranges, peeled and sectioned
Serves 8
Remove the meat from the chicken and shred it into bite-sized pieces. In a large bowl, combine the chicken, fennel,
red onion, celery and toss. Set aside.
In a skillet, heat the Colavita Extra Virgin Olive Oil over moderate heat, add the garlic and sauté until golden. As soon as the garlic has colored, add the lemon juice all at once. Remove from heat and set aside to cool; then add to the chicken mixture. Add the parsley, mayonnaise, zest, salt and pepper. Serve on a bed of arugula, top with orange segments, scatter blueberries on top of each.
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