Arugula Salad With Grilled Chicken And Fennel

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 head fennel
• 5 tablespoons olive oil, divided
• 2 tablespoons 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

Recipe

• 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 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.