Layered Quinoa Chicken Salad

  • Prep 35 min
  • Total 35 min
  • Servings 4
Layered Quinoa Chicken Salad


Chicken Salad

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

Salad Layers

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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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