1Cut 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.
2Using chopper, chop strawberries, avocado and 1/2 cup of the almonds, rinsing chopper in between. Place in separate bowls.
3Roll 8 oz goat cheese into 1/2 teaspoon-sized balls; roll in chopped almonds to coat. Set aside.
4In 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.