Hello everyone! Today we are going to make a super quick and tasty salad. If you’re packing this 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
• 260g chopped cooked chicken breast
• 0.5 cup fresh blueberries or sliced fresh strawberries
• 2 tbsp crumbled feta cheese
• 2 tbsp. sliced almonds, toasted
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. white wine vinegar
• ¼ tsp. Dijon mustard ( Ranch or Mayonnaise)
• 1 tbsp. honey
• 0.5 tsp. kosher salt

1. Place spinach, quinoa, and chicken in 2 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.

You can watch the detailed steps in the video below.

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