10 ingredients · 10 minutes · 1 serving

Instructions

1. In a mixing bowl combine the oil, lemon juice, mustard, and garlic. Add the fennel, red onion, and parsley and stir to coat with the dressing.
2. Divide the arugula between plates and top with the fennel mixture and any excess dressing. Add the cooked chicken and sprinkle with the chopped pistachios. Enjoy!

Ingredients

• 22 milliliters Extra Virgin Olive Oil
• 22 milliliters Lemon Juice
• 3 grams Dijon Mustard
• 1/2 Garlic (clove, small)
• 1/2 bulb Fennel (thinly sliced)
• 10 grams Red Onion (thinly sliced)
• 4 grams Parsley (finely chopped)
• 40 grams Arugula
• 113 grams Chicken Breast, Cooked
• 12 grams Pistachios (chopped)

Nutrition ( Amount per serving )

Calories	476	Calcium	151mg
Fat	30g	Iron	3mg
Carbs	16g	Vitamin D	1IU
Fiber	6g	Vitamin B6	1.6mg
Protein	40g	Folate	89µg
Sodium	162mg	Vitamin B12	0.2µg
Vitamin C	36mg	Zinc	2mg

Notes

Leftovers

Refrigerate in an airtight container for up to a day. Store ingredients separate from the dressing for longer.

Nut-Free

Omit the pistachios or use sunflower or pumpkin seeds instead.

Make it Vegan

Omit the chicken or use white beans, chickpeas, lentils, or tofu instead.

No Arugula

Use baby spinach or mixed greens instead.