meditteranean chicken salad

8 cups arugula

• 1 rotisserie chicken, bone out and shredded
• 1/2 english cucumber, chopped
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 medium sweet onion, chopped
• 3/4 cup crumbled Feta (about 3 ounces)
• 1/2 cup pitted kalamata olives, halved
• 2 cups pita chips, broken into pieces
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 
  
• In a large bowl, add the lettuce, chicken, cucumber, chickpeas, onion, feta, olives, and pita chips to the oil and vinegar. Add ¼ teaspoon each salt and pepper, and toss.