Robin's Mediterranean chicken salad

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