On-The-Go Strawberry Chicken Salad

  • Prep Time:
    40 minutes

  • Cook Time:
    0 minutes

  • Yield:
    3 salads


  • 1/3 cup Santa Cruz Organic® Strawberry Fruit Spread
  • 2 1/2 tablespoons prepared balsamic vinaigrette
  • 1/4 teaspoon finely chopped fresh mint
  • 3 (2 oz.) food storage containers with lids or resealable snack-sized bags
  • 1 cup cooked truRoots® Accents® Organic Sprouted Quinoa Trio cooled and divided*
  • 1 cup sliced strawberries, divided
  • 1 (12 oz.) bag iceberg salad mix, divided
  • 2 1/4 cups grilled cubed chicken (12 oz.), divided
  • 6 tablespoons shredded sharp cheddar cheese, divided
  • 3 tablespoons dry roasted sunflower kernels
  • 3 (20 ounce) plastic cups with lids, shaker or food storage containers


  1. COMBINE fruit spread, vinaigrette and mint in small bowl. Place 2 tablespoons vinaigrette mixture into each (2 oz.) food storage container or resealable snack bag.
  2. LAYER salad ingredients into cups as follows: 1/3 cup quinoa, 1/3 cup strawberries, 1/3 salad mix, 1/3 chicken, 2 tablespoons shredded cheese, 1 tablespoon sunflower seeds, container of dressing and lid. (Compress salad gently, if needed, to add all ingredients.) Chill until ready to use.
  3. Use 1/3 quinoa and 1/2 cup water to make 1 cup cooked quinoa. See package for cooking instructions.

Nutritional Information

Serving Size: 1/3 of recipe
Calories Per Serving: 540
Total Fat Grams: 22g
Calories From Fat Grams: 190
Saturated Fat Grams: 6g
Saturated Fat Grams Percent Daily Value: 30%
Cholesterol: 115mg
Cholesterol Percent Daily Value: 38%
Sodium: 340mg
Sodium Percent Daily Value: 14%
Carbohydrates: 45g
Carbohydrates Percent Daily Value: 15%
Dietary Fiber: 5g
Dietary Fiber Percent Daily Value: 20%
Sugars: 25g
Protein: 42g
Vitamin A Percent Daily Value: 50%
Calcium Percent Daily Value: 15%
Vitamin C Percent Daily Value: 70%
Iron Percent Daily Value: 15%

*Percent Daily Values are based on a 2,000 calorie diet.

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