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  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup cooked quinoa
  • 1 cooked small chicken breast, chopped
  • 4 slices bacon, cooked and chopped
  • 1 avocado, sliced
  • 1/4 cup crumbled blue cheese
  • 1/2 tomato, diced
  • Romaine lettuce, for filling the lunch container


Serves: 1


At the bottom of your lunch container, make the vinaigrette by whisking together the olive oil, Dijon, balsamic and some salt and pepper to combine. Then add (in this order): the quinoa, chicken, bacon, avocado, blue cheese, tomatoes and enough lettuce to fill the container. Seal your lunch container and when ready to eat, shake to combine.