HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // SERVES 2
If you’re packing this for work, combine the dressing ingredients in a small container. When you’re ready to eat, shake the dressing well, add it to the salad, and toss. No time for a homemade dressing? Use 3 tablespoons of store-bought olive oil vinaigrette (11/2 tablespoons for each bowl).
3 cups fresh baby spinach or mixed greens
1 cup cooked quinoa
2/3 cup chopped cooked chicken breast
1/2 cup fresh blueberries or sliced fresh strawberries
2 tablespoons crumbled feta cheese
1 tablespoon sliced almonds, toasted
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon kosher salt
1 Divide the spinach, quinoa, and chicken evenly between two 1-quart airtight containers. Top each salad evenly with the berries, cheese, and almonds. Cover and chill until ready to serve.
2 Just before serving, whisk together the oil, vinegar, mustard, honey, and salt in a small bowl. Divide the dressing evenly between the salads and toss to coat; serve immediately.
(SERVING SIZE: 1 BOWL): CALORIES 396; FAT 20G (SAT 4G, UNSAT 16G); PROTEIN 23G; CARB 31G; FIBER 6G; SUGARS 6G (ADDED SUGARS 1G); SODIUM 688MG; CALC 16% DV; POTASSIUM 7% DV
DAIRY-FREE OPTION: Omit the feta cheese and increase the sliced almonds to 3 tablespoons.