3 (20 ounce) plastic cups with lids, shaker or food storage containers
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.
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.
Use 1/3 quinoa and 1/2 cup water to make 1 cup cooked quinoa. See package for cooking instructions.