Alison Miksch
Makes 2 servings. Serving size: 1 bowl

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

Dairy-Free Option: Omit the feta cheese and increase the sliced almonds to 3 tablespoons.

Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)

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