Make Ahead

Chicken & Spinach Salad Jars

January 23, 2014
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
Ingredients
  • Mustard-Thyme Vinaigrette
  • 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
  • Salad Jars
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.

See Reviews

See what other Food52ers are saying.

  • Michael
    Michael
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • foxeslovelemons
    foxeslovelemons
  • Sally
    Sally
Review