INGREDIENTS
12 oz
grilled cubed chicken
1/4 tsp
Mint, fresh
1 cup
Strawberries
2 1/2 tbsp
Balsamic vinaigrette, prepared
1
Minted strawberry balsamic vinaigrette
1/3 cup
Santa cruz organic strawberry fruit spread
1 cup
Truroots accents organic sprouted quinoa trio, cooked
1
bag Iceberg salad mix
6 tbsp
Cheddar cheese, sharp
1
Salad
3
food storage containers with lids or resealable snack-sized bags
3
plastic cups with lids, shaker or food storage containers
3 tablespoons dry roasted sunflower kernels