Step 1 – Make the Lemon vinaigrette: Add all of the ingredients to a 1-gallon container and use an immersion blender to thoroughly blend them together. Store refrigerated in an airtight contain for up to 1 week. Fill squeeze bottles for service and shake well before each use.

Step 2- Make the lentil-quinoa salad: In a bowl, combine the cooked lentils, cooked quinoa, lemon herb vinaigrette and salt. Can be stored refrigerated in an airtight contain for up to 1 week.

Step 3- Coat the diced avocado with a small amount of the lemon herb vinaigrette and set aside.

Step 4- Toss the halved grape tomatoes with a small amount of the lemon herb vinaigrette and set aside.

Step 5- Toss the pulled chicken with a small amount of the lemon herb vinaigrette and set aside.

Step 6- In a bowl, layer in the lentil-quinoa salad, dressed avocado, tomatoes, pulled chicken and parsley. Serve cold.