Mimosas and Meal Prep: Chicken, Spinach and Goat Cheese Salad

Well, if follow me on Instagram, you know I’ve been meal prepping. This past week, I skipped Instagram stories in favor of a vlog. But not just a vlog. This is Mimosas and Meal Prep–a slightly ridiculous but very delicious vlog, co-starring my friend and meal prep/fitness accountability buddy, Whitney! We let the champagne flow at brunch…and after brunch…and made a colorful salad with spinach, beets, avocado, goat cheese, candied walnuts and a home-made dressing with olive oil, rice vinegar, oregano and a few other flavors.

Without further ado, here’s the most ridiculous meal prep vlog you’ve ever seen.

FoodieCrush’s Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken

Ingredients
For the vinaigrette
1/3 cup olive oil
3 tablespoons seasoned rice vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1 teaspoon tarragon leaves dried or fresh [Whitney used Oregano.]
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the salad
6 cups baby spinach leaves
2 cups sliced roasted or pickled beets [I used pre-cooked beets from Trader Joe’s.]
1 baked chicken breast sliced
1 avocado pitted and sliced
1/4 cup goat cheese crumbles
1/4 toasted pecans [We used candied walnuts.]

Instructions
Add all of the vinaigrette ingredients to a small jar fitted with a lid and shake to blend. Taste for seasoning and all more sugar if you’d like. Keep in a mason jar for the week and use on your salads daily.

Put your spinach, beets and goat cheese into Tupperware. Keep chicken in a separate container. Leave candied walnuts and avocado in their packaging until you make your complete salad at lunch. It’s a little more work to have the ingredients separate, but it’s still easy to dump everything into a bowl at work.

Do you meal prep? What’s your favorite dish? I’d love to know. I’m always looking for inspiration.

Until my next meal prep, here goes nothing.