Layered Quinoa Chicken Salad

I started a new job recently and have been terrible about bringing my lunch. My last place of employment was only two miles from home, so I used to be able to pop in on my lunch break and make super-tasty sandwiches, burritos and chopped salads in the comfort of my own kitchen. Now, I either need to bring a lunch, get something questionable from the nearby establishments or eat granola bars that I’ve stored in my desk. But in the midst of a busy day, sometimes a granola-bar lunch just doesn’t cut it, you know?

This salad changed everything for me though. I whipped up the components on a Sunday and packaged up a few layered salads for lunches. I was pleasantly surprised by how well they held up! The arugula didn’t get soggy, the avocado stayed nice and green from a squeeze of lemon and the cheese soaked up all the yummy flavors surrounding it.

Having this handy-dandy Good Grips Chopper by OXO made prepping this salad even breezier! It makes super-fast work of chopping all the components, and all you have to do in between chops is give it a quick rinse and it’s ready to go again.

I encourage you all to give boring lunches the boot and try your hand at making some of these delicious, portion-controlled salads!