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