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These salad jars taste so good and can be made 3-4 days ahead

Chicken and Spinach Salad Jars

Course Lunch, Salad, Side Dish
Cuisine American
Keyword chicken, make-ahead, mason jar, salad, salad dressing, summer
Prep Time 40 minutes
Servings 4 mason jar salads

Ingredients

  • 8 oz chicken diced, about 2 cups
  • 2 cups red grapes sliced in half
  • 1/3 cup parmesan cheese grated
  • 1/3 cup walnuts chopped
  • 4 cups spinach torn

Mustard Thyme Vinaigrette

  • 5 tsp red wine vinegar or white wine vinegar
  • 5 tsp country Dijon mustard or Dijon mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp kosher salt or sea salt
  • 1/4 tsp black pepper
  • 5 Tbsp avocado oil or olive oil

Instructions

  1. To make the vinaigrette, add vinegar, Dijon mustard, dried thyme, salt, black pepper, and oil to a pint glass jar. Put the lid on tight and shake. Set it aside.

  2. Set out 4 pint-sized mason jars. To each jar, add 2-3 Tablespoons of vinaigrette.

  3. On top of the vinaigrette, add the ingredients in the following order: 1/3-1/2 cup chicken, 1/3-1/2 cup grapes, 1 Tablespoon of parmesan cheese, 1 Tablespoon of walnuts, and 1 cup of spinach.

  4. Put the lids on the jars and place them in the fridge.

Recipe Notes

Makes 4 1-serving jars

Use within 3-4 days.

Recipe originally from Foxes Love Lemons (the recipe on this page has since been updated to a different recipe).