Robin's Mediterranean chicken salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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
Roast 2 boneless skinless chicken breast at 350 for 30 minutes.
Simmer 1/2 c quinoa in 1 c water for 15 minutes
In 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 onion
1 c canned black-eyed peas
1/2 c PC brand crumbled feta cheese
1 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
Simmer 1/2 c quinoa in 1 c water for 15 minutes
In 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 onion
1 c canned black-eyed peas
1/2 c PC brand crumbled feta cheese
1 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
Nutritional Info 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
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