spinach salad with quinoa chicken and fresh berries

Lunch

Spinach Salad with Quinoa Chicken & Fresh Berries

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

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.
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.