Protein-Packed Spinach and Quinoa Salad With Berries

Some salads feel like an afterthought. This one does not. Layers of fresh spinach, protein-packed quinoa, tender chicken and a handful of juicy berries come together with a simple honey-Dijon vinaigrette for a salad that genuinely keeps you full, not just satisfied for an hour. It checks a lot of boxes: gluten-free, egg-free, soy-free, sesame-free, and built around the kind of whole-food, anti-inflammatory ingredients that align with a Mediterranean-style way of eating.

Best of all, it is designed for real life. Using rotisserie chicken and a pouch of microwavable quinoa cuts prep time down significantly, and the whole thing packs beautifully for lunch — just keep the dressing separate until you are ready to eat.

Ingredients

• 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
• 2 tablespoons 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

Directions

1. Place spinach, quinoa and chicken in 2 (1-quart) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.
2. Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately.

This recipe was originally published on EatingWell.com.