Chicken & Berry Salad

Ingredients:

• ¾ cup shredded rotisserie chicken
• ½ cup raspberries, washed
• 5 strawberries, washed & quartered
• 1 ½ cups baby spinach, washed
• 5 spears asparagus, blanched & chopped
• ½ avocado, cubed
• 1/3 cup Feta, crumbled
• ¼ cup walnuts, toasted
• 2 tbsp. toasted sunflower seeds
• Salt & black pepper to taste (optional)

Berry Vinaigrette: makes ~1cup, suggested serving: ¼ cup per salad

• ½ cup raspberries
• 5 medium strawberries
• 1 tbsp. honey
• 1 tbsp. + 1 tsp lemon juice
• ½ tsp. lemon zest
• 3 tbsp. olive oil
• Boursin cheese (1 tbsp. cracked black pepper to taste)

Directions:

1. To a blender, add vinaigrette ingredients and blend until smooth. Adjust ingredients to taste.
2. To a multi-compartment container, place spinach, asparagus, avocado and feta in the main section of your meal prep container.
3. Fill seed & nuts in an additional section of the salad container and store fresh strawberries & raspberries in another compartment.
4. Store chicken in a clean & dry airtight container in the fridge until you are ready to use
5. Divide vinaigrette into 4-5 servings (~¼ cup each) and store in the fridge until you are ready to eat.

Salad can last up to 3-4 days in the fridge providing everything is *stored correctly.

Pro Tips:

1. *To ensure your chicken remains safe to eat after it has been cooked thoroughly, transfer to a clean & dry airtight container. Store chicken in the fridge within 2 hours of it being cooked until you are ready to use.
2. Squeeze lemon juice over cut avocado to help prevent browning.
3. Wash berries when you are ready to eat. Be sure to pat dry your berries prior to storing them in the fridge to help reduce mold growth and early spoilage.
4. Quadruple this salad recipe to serve a family of 4 or to have multiple portions prepped and ready to go for lunch & dinner throughout the week.