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arugula salad with cherry tomatoes, chickpeas, hard-boiled eggs, and pecorino

www.americastestkitchen.com

Servings: 5

Author : Cook's Illustrated

Ingredients

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10 ounces (10 cups), baby arugula12 ounces, cherry tomatoes, halved1, (15 ounce) can chickpeas, rinsed1/4 cup, recipe Make-Ahead Vinaigrette, Kosher salt and pepper2 cups shredded, cooked chicken3 hard-boiled, large eggs, quartered2 ounces, Pecorino Romano cheese, shaved

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Instructions

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Toss arugula, tomatoes, and chickpeas with 3 tablespoons vinaigrette in large bowl. Season with salt and pepper to taste and transfer to serving platter. Add chicken to now-empty bowl along with remaining 1 tablespoon vinaigrette and toss to combine. Arrange chicken over arugula, followed by eggs. Sprinkle with Pecorino and serve.