Layered Quinoa Chicken Salad

Blogger Megan DeKok from Take a Megabite layers her favorite chicken salad with berries and grains in a tote-able jar.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

Chicken Salad

4
boneless skinless chicken breasts, cooked
1
shallot
1/2
cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
5
oz goat cheese
Salt and pepper
Juice of 1/2 lemon

Salad Layers

1 1/4
cups fresh strawberries
1
avocado, pitted, peeled
1
cup slivered almonds
8
oz goat cheese
2
cups arugula
1 1/4
cups cooked quinoa
Juice of 1/2 lemon

  • 1 Cut cooked chicken into bite-size pieces; place in large bowl. Using chopper, chop shallot until minced; add to chicken. Stir in yogurt, 5 oz goat cheese, the salt and pepper to taste and juice of 1/2 lemon. Set aside.
  • 2 Using chopper, chop strawberries, avocado and 1/2 cup of the almonds, rinsing chopper in between. Place in separate bowls.
  • 3 Roll 8 oz goat cheese into 1/2 teaspoon-sized balls; roll in chopped almonds to coat. Set aside.
  • 4 In 4 (18-oz) jars or containers, or 2 (26-oz) jars or containers, layer arugula, chicken salad, quinoa, strawberries and slivered almonds. Arrange goat cheese balls around perimeter. Top with avocado. Squeeze remaining 1/2 lemon over avocado. Sprinkle with additional salt and pepper. Cover; tote to lunch. Store in refrigerator.

Expert Tips

Using a chopper makes this salad come together so quickly. Chopping the shallots, strawberries, almonds, and avocado makes this salad an easy one for getting each ingredient in every bite.

Use your favorite champagne vinaigrette if you think this needs any more flavor, but I thought it was perfect with a squeeze of lemon and the salt and pepper.