< Back to Recipes

On-The-Go Strawberry Chicken Salad

Instructions

  • COMBINE fruit spread, vinaigrette and mint in small bowl. Place 2 tablespoons vinaigrette mixture into each (2 oz.) food storage container. Seal.

  • LAYER 1/3 cup quinoa, 1/3 cup strawberries, 1/3 of salad mix, 1/3 of chicken, 2 tablespoons shredded cheese and 1 tablespoon sunflower seeds into each food storage container. Seal. Chill until ready to use.

Yields:
Yields: 3 salads
Prep Time:
Prep Time: 40 Min
Cook Time:
Cook Time: 0 Min

Ingredients

  • MINTED STRAWBERRY BALSAMIC VINAIGRETTE
  • 1/3 cup Santa Cruz Organic® Strawberry Fruit Spread
  • 2 1/2 tbsps. prepared balsamic vinaigrette
  • 1/4 tsp. finely chopped fresh mint
  • 3 (2 oz.) mini food storage containers with lids
  • SALAD
  • 1 cup cooked truRoots® Organic Quinoa
  • 1 cup sliced strawberries
  • 1 (12 oz.) bag iceberg salad mix
  • 2 1/4 cups grilled cubed chicken (12 oz.)
  • 6 tbsps. shredded sharp cheddar cheese
  • 3 tbsps. dry roasted sunflower kernels
  • 3 (3-cup capacity) food storage containers with lids

Instructions

  • COMBINE fruit spread, vinaigrette and mint in small bowl. Place 2 tablespoons vinaigrette mixture into each (2 oz.) food storage container. Seal.

  • LAYER 1/3 cup quinoa, 1/3 cup strawberries, 1/3 of salad mix, 1/3 of chicken, 2 tablespoons shredded cheese and 1 tablespoon sunflower seeds into each food storage container. Seal. Chill until ready to use.