This Lemony Arugula Salad is hearty, full of flavor, and packed with protein! The roasted fennel brings a brightness that pairs perfectly with the zesty Greek yogurt dressing. Whether you’re easing into warmer weather or just in need of a fresh meal reset, this dish is for you!
Ingredients2 servings
- 8 oz chicken breast
- 2 bulbs fennel, trimmed and sliced (fronds saved for dressing)
- 2 cups arugula, packed
- 1/4 cup plain greek yogurt
- 4 Tbsp olive oil, divided
- 1 lemon, juiced and zested
- 2 Tbsp walnuts
- 2 Tbsp parsley, chopped
- 2 Tbsp fennel fronds, chopped
- 2 cloves garlic, minced
Directions
1
Preheat oven to 350°F. Toss fennel with 1 Tbsp olive oil, salt, and pepper, then spread out evenly on one half of a rimmed baking sheet.
2
Pat chicken breasts dry and drizzle with 1 Tbsp olive oil. Sprinkle with salt and pepper, then rub to coat evenly. Transfer to the other half of baking sheet next to the fennel. Bake 25-35 minutes, tossing fennel halfway through, until chicken is cooked through and fennel is golden. Remove from oven and the chicken rest 5 minutes, then slice.
3
In a bowl, whisk together the yogurt, lemon juice and zest, fennel fronds, garlic and 2 Tbsp of olive oil until combined.
4
Divide arugula between 2 shallow bowls. Top with caramelized fennel and sliced chicken. Drizzle with dressing then garnish with walnuts and parsley.
Notes:
- Could also use rotisserie chicken
- Would also be delicious with roasted chickpeas instead of chicken
Happy cooking 𼰠âď¸
Great salad.
Julie. Thank you for sharing these receipts. Canât wait to try them. I am trying to eat healthy. Love your App. Helps me when I am shopping.
Look delicious
These loook so good!
Love this App! I’m glad my client told me about it. It educates you on what’s in everything you may buy so then you can make better choices. I Just joined as a member, love the recipes definitely am going to try some! Thank you Yuka !