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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
Prep Time:
Prep Time: 40 min
Cook Time:
Cook Time: N/A
Ingredients
- MINTED STRAWBERRY BALSAMIC VINAIGRETTE
- 1/3 cup Santa Cruz Organic® Strawberry Fruit Spread
- 2 1/2 tablespoons prepared balsamic vinaigrette
- 1/4 teaspoon finely chopped fresh mint
- 3 (2 oz.) mini food storage containers with lids
- SALAD
- 1 cup cooked truRoots® Organic Quinoa cooled
- 1 cup sliced strawberries
- 1 (12 oz.) bag iceberg salad mix
- 2 1/4 cups grilled cubed chicken (12 oz.)
- 6 tablespoons shredded sharp cheddar cheese
- 3 tablespoons 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.
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