Bright, hearty, and packed with protein, this Lemony Arugula Salad is perfect for a fresh, flavorful meal. Roasted fennel adds a natural sweetness and depth, while a zesty Greek yogurt dressing ties everything together. Ideal for welcoming warmer weather or enjoying a wholesome reset, this salad is simple, satisfying, and full of vibrant flavors!
Ingredients (Serves 2)
- 8 oz chicken breast
- 2 bulbs of fennel, trimmed and sliced (reserve fronds for dressing)
- 2 cups packed arugula
- ¼ cup plain Greek yogurt
- 4 Tbsp olive oil, divided
- 1 lemon, juiced and zested
- 2 Tbsp walnuts
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fennel fronds, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
*Optional: Use rotisserie chicken for convenience or swap chicken for roasted chickpeas for a vegetarian version.
Directions
Roast the Fennel and Chicken
Preheat oven to 350°F. Toss fennel slices with 1 Tbsp olive oil, salt, and pepper, then spread on one half of a rimmed baking sheet.
Pat chicken dry, drizzle with 1 Tbsp olive oil, and season with salt and pepper. Place on the other half of the baking sheet. Roast for 25–35 minutes, tossing fennel halfway through, until chicken is cooked through and fennel is golden. Let the chicken rest 5 minutes before slicing.
Prepare the Dressing
In a small bowl, whisk together Greek yogurt, lemon juice and zest, chopped fennel fronds, garlic, and 2 Tbsp olive oil until smooth.
Assemble the Salad
Divide arugula between two shallow bowls. Top with roasted fennel and sliced chicken. Drizzle with dressing and finish with walnuts and parsley for garnish.
Lemony Arugula Salad with Roasted Chicken & Fennel FAQs
- Can I make this salad ahead of time?
Yes! Roast the chicken and fennel in advance and store separately. Assemble just before serving to keep the arugula fresh. - Can I make this salad vegetarian?
Absolutely! Swap chicken with roasted chickpeas or another protein of your choice. - Can I use rotisserie chicken?
Yes, using rotisserie chicken is a great shortcut and saves cooking time. - What greens can I use instead of arugula?
Baby spinach, mixed greens, or romaine all work well as alternatives. - Can I prepare the dressing in advance?
Yes, the Greek yogurt dressing can be made up to a day ahead and stored in the refrigerator. - Are fennel fronds edible?
Yes! They add a fresh, anise-like flavor and are perfect for mixing into the dressing. - Can I toast the walnuts for extra flavor?
Yes, lightly toasting walnuts in a dry skillet enhances their flavor and adds crunch. - Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. - Can I use lemon juice from a bottle?
Fresh lemon juice is preferred for brightness, but bottled lemon juice works in a pinch. - Can this salad be served warm?
Yes, you can serve the roasted chicken and fennel slightly warm, or let it cool for a refreshing salad. - Can I use Greek yogurt alternatives?
Yes, dairy-free or plant-based yogurt works well for a vegan or lactose-free option. - How long will leftovers last?
Store roasted chicken and fennel separately from greens in the refrigerator for up to 2 days.
Conclusion
This Lemony Arugula Salad with Roasted Chicken & Fennel is a vibrant, protein-packed meal that’s both refreshing and satisfying. Sweet, roasted fennel pairs beautifully with tender chicken, peppery arugula, and a zesty Greek yogurt dressing, while walnuts and fresh herbs add texture and flavor. Quick to prepare and versatile for any occasion, this salad is perfect for a healthy lunch, light dinner, or anytime you crave a fresh, flavorful meal.