On-The-Go Strawberry Chicken Salad

recipe
  • Yields
    3 salads
  • Prep Time
    40 MIN
  • Cook Time
    0 MIN

Ingredients

  • MINTED STRAWBERRY BALSAMIC VINAIGRETTE
  • 1/3 cup Santa Cruz Organic® Strawberry Fruit Spread
  • 2 1/2 tablespoons prepared balsamic vinaigrette
  • 1/4 teaspoon finely chopped fresh mint
  • 3 (2 oz.) food storage containers with lids or resealable snack-sized bags
  • SALAD
  • 1 cup cooked truRoots® Accents® Organic Sprouted Quinoa Trio
  • 1 cup sliced strawberries, divided
  • 1 (12 oz.) bag iceberg salad mix, divided
  • 2 1/4 cups grilled cubed chicken (12 oz.), divided
  • 6 tablespoons shredded sharp cheddar cheese, divided
  • 3 tablespoons dry roasted sunflower kernels
  • 3 (20 ounce) plastic cups with lids, shaker or food storage containers

Instructions

  1. COMBINE fruit spread, vinaigrette and mint in small bowl. Place 2 tablespoons vinaigrette mixture into each (2 oz.) food storage container or resealable snack bag.
  2. LAYER salad ingredients into cups as follows: 1/3 cup quinoa, 1/3 cup strawberries, 1/3 salad mix, 1/3 chicken, 2 tablespoons shredded cheese, 1 tablespoon sunflower seeds, container of dressing and lid. (Compress salad gently, if needed, to add all ingredients.) Chill until ready to use.
  3. Use 1/3 quinoa and 1/2 cup water to make 1 cup cooked quinoa. See package for cooking instructions.