If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Healthy and portable lunches for the work week! Lean chicken, sweet grapes, Asiago cheese, crunchy walnuts and spinach, dressed with Mustard-Thyme Vinaigrette. - foxeslovelemons
Makes 4 jars
- 5 teaspoons red wine vinegar
- 5 teaspoons country Dijon mustard
- 3/4 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons extra virgin olive oil
- 8 ounces cooked chicken breast, chopped
- 2 cups red grapes, halved
- 1/3 cup walnuts, roughly chopped
- 1/3 cup shaved Asiago cheese
- 4 cups baby spinach, roughly torn
- Make Mustard-Thyme Vinaigrette: In small bowl, whisk together vinegar, mustard, thyme, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
- Divide Mustard-Thyme Vinaigrette equally among 4 pint-sized mason jars. Divide chicken over dressing. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars). Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.
- This recipe was entered in the contest for Your Best Recipe with Mustard
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
What's sweet and sour and your new favorite ingredient?
The answer is tamarind.
Ottolenghi's secret ingredient.
Shop our Father's Day collection.
Live la vie en rose.
Take these foods to go.