Arugula Salad with Roasted Chicken, Chickpeas, and Feta

Serves 2

• 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.