Start with cooking your chicken, I chose to pan fry mine with some olive oil but you can grill or bake your chicken or just use leftover rotisserie chicken.
Next, add your chicken stock in a small pot and add in your quinoa. Bring it to a boil and then put it on low heat until it’s done cooking (10-15 minutes).
While your quinoa and chicken is cooking, prep your peaches by slicing them and cutting them into bite sized pieces.
Next, in a small bowl or mason jar, mix together your ingredients for your salad dressing. Stir well and set aside in the fridge.
Once your chicken and quinoa is done cooking, assemble your salad by tossing together mixed greens, quinoa, peaches, and almonds. Top the dish off with some crumbled goat cheese. Portion it out in individual meal prep containers if you wish or have it all in one large container.
Once chilled, it is ready to be served! Divide the dressing up if you are meal prepping the salad. Add the dressing to the salad before eating so the salad doesn’t get soggy.