Arugula Salad with Roasted Chicken, Chickpeas, and Feta

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Arugula Salad with Roasted Chicken, Chickpeas, and Feta

Ingredients

Scale

Serves 2

  • 34 cups of arugula
  • 1 cup roasted chicken, shredded
  • 2/3 cup canned chickpeas
  • 1/4 cup Castelvetrano olives, pitted
  • 2 tablespoons pine nuts
  • 2/3 cup crumbled feta
  • Extra virgin olive oil
  • Aged balsamic vinegar
  • Lemon
  • Sea salt
  • Black pepper

Instructions

In two individual salad bowls, layer the arugula, chicken, chickpeas, olives, and pine nuts. Top with the crumbled feta. Drizzle with olive oil, balsamic vinegar, a squeeze of fresh lemon juice, a pinch of sea salt, and some freshly ground black pepper.

 

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