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 (1 1/2 tablespoons for each bowl).
Carolyn Williams, PhD, RD, is the author of the new cookbook, Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. You can follow her on Instagram @realfoodreallife_rd or on carolynwilliamsrd.com.
How to Make It
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.
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.
Dairy-Free Option: Omit the feta cheese and increase the sliced almonds to 3 tablespoons.
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