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
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Ingredients
- Mustard-Thyme Vinaigrette
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5 teaspoons
red wine vinegar
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5 teaspoons
country Dijon mustard
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3/4 teaspoon
chopped fresh thyme leaves
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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5 tablespoons
extra virgin olive oil
- Salad Jars
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8 ounces
cooked chicken breast, chopped
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2 cups
red grapes, halved
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1/3 cup
walnuts, roughly chopped
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1/3 cup
shaved Asiago cheese
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4 cups
baby spinach, roughly torn
Directions
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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.
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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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