Italian Style Chicken Salad

½ cup extra-virgin olive oil

3 cloves garlic, minced

2 lemons, juiced

1 (2 pound) roasted chicken, meat removed from bones and cut into bite-size pieces

1 bulb fennel, cored and cut into thin slices

3 stalks celery, thinly sliced

1 red onion, thinly sliced

½ cup chopped fresh parsley

½ cup mayonnaise

1 lemon, zested

salt and ground black pepper to taste

1 bunch arugula

Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.

Stir in lemon juice; set aside to cool.

Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.

Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.

Arrange arugula on a serving platter; serve chicken salad on arugula.