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Spinach Salad with Quinoa Chicken & Fresh Berries

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

If you're packing this grain bowl for work, combine the dressing ingredients in a small container. When you're ready to eat, shake the dressing well, add it to the salad and toss. If you don't have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.

Ingredients:
  • 3 cups fresh baby spinach or mixed greens
  • 1 cup cooked quinoa
  • ⅔ cup chopped cooked chicken breast
  • ½ cup fresh blueberries or sliced fresh strawberries
  • ½ ounce crumbled feta cheese (2 tbsp.)
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon dijon mustard
  • ½ teaspoon honey
  • ½ teaspoon kosher salt
Directions:
  1. Place spinach, quinoa, and chicken in 2 (1-quart) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.
  2. Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately.
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