This chicken and spinach salad is topped with walnuts and sweet grapes. And since it’s in a Mason jar it can go anywhere!
The flavorful mustard and herb dressing is so simple to make, you might find yourself whipping up an extra batch to keep in the fridge for other meals. The dressing also makes a great marinade for chicken, or drizzle on top of steamed vegetables.
Mustard Chicken and Spinach Salad in a Mason Jar
This chicken and spinach salad is topped with walnuts and sweet grapes. And, since it's in a Mason jar it can go anywhere.
- ½ cup red wine vinegar
- 4 tsp. olive oil
- 2 Tbsp. country-style Dijon mustard
- 2 Tbsp. finely chopped tarragon
- 1 cup thinly sliced celery
- 8 oz. cooked chicken breast boneless, skinless, cut into ½-inch cubes
- 2 cups red grapes
- 4 cups raw spinach
- ¼ cup raw walnut halves
Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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A great lunch option. Replace strawberries with more veggies for dinner.
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Photo by Amanda Meixner