- 4
- 35 mins
- 35 mins
Ingredients
- 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
Preparation
Step 1
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.