Lunch

Robin's Mediterranean chicken salad is for Lunch.

Robin's Mediterranean chicken salad takes 15 minutes to prepare.

Robin's Mediterranean chicken salad takes 30 minutes to cook.

Robin's Mediterranean chicken salad makes 4 servings.

The ingredients for Robin's Mediterranean chicken salad are:

1 serving Iceburg lettuce 2 cups shredded
2 cup Green Giant Spring Mix Salad
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
3 oz Tomato, grape (3oz = appro 12 tomatoes)
0.5 cup 365 Organic Quinoa
1 serving Shoney's Blackeyed Peas - 4 oz
9 tbsp President's Choice (Feta Shredded Cheese) (by IGVACA)
0.05 cup Trader Joe's Fire Roasted Red Peppers
8 tbsp Hummas, Sabra Roasted Red Pepper (by BENSON37)
8 ounces Chicken Breast (cooked), no skin, roasted

Here is how you make Robin's Mediterranean chicken salad:

Roast 2 boneless skinless chicken breast at 350 for 30 minutes. Simmer 1/2 c quinoa in 1 c water for 15 minutesIn the mean time, chop half head of iceburg and add 2 c spring lettuce mix to large bowl. Add 1/2 c grape tomatoes (sliced in half)1/4 sliced red onion1 c canned black-eyed peas1/2 c PC brand crumbled feta cheese1 bottled fire-roasted red pepper (chopped)Stir all together in large bowl and add rinsed quinoa when it's done cooking.Divide the salad into 4 bowls and then top with 1/2 a chicken breast and 2 tbsp of hummus for the "dressing".Serving Size:?makes 4 servings when cutting the 2 chicken breast in half

The nutritional information for Robin's Mediterranean chicken salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 325.0

• Total Fat: 14.2 g
• Cholesterol: 50.5 mg
• Sodium: 588.6 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 4.7 g
• Protein: 23.8 g