Chicken & Spinach Salad Jars

By • January 23, 2014 6 Comments

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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

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
  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.

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