Arugula Salad with Roasted Chicken, Chickpeas, and Feta
Ingredients
Serves 2
- 3–4 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.