Make Ahead

Chicken & Spinach Salad Jars

January 23, 2014
0 Ratings
  • Makes 4 jars
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Michael
  • sexyLAMBCHOPx
  • foxeslovelemons
  • Sally

6 Reviews

Michael March 3, 2014
A clever antidote to soggy salads, uniquely portable, and lovely presentation to boot. The healthy "good for you" factor is high and the flavors are all there, well done I say. And I love the asparagus dish you created as well.
foxeslovelemons March 3, 2014
Thanks so much, Michael! This is one of my favorite lunches, for sure!
Sally February 20, 2014
Served this to three friends for lunch today - it was a big hit!
foxeslovelemons February 20, 2014
So glad to hear that, Sally! Yay!
sexyLAMBCHOPx January 24, 2014
love the dressing, and what a great jarred lunch!
foxeslovelemons January 24, 2014
Thank you so much!