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Make the mason jar salad by adding the ingredients to a 16 ounce mason jar (or equivalent) in the following order: dressing, strawberries, cooked quinoa, blueberries, chicken, goat cheese, avocado, arugula, almonds.
Store in the refrigerator for up to 2-3 days until you’re ready to eat.
When ready to eat, simply pour ingredients into a bowl or onto a plate and enjoy!
Feel free to double the recipe to make 2 mason jar salads.