Layered Quinoa Chicken Salad

By á-174535

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

Details

Servings 1
Cooking time 35mins
Adapted from bettycrocker.com

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.