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Ingredients
- 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
Yield
Serves: 1
Preparation
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.