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Mustard Chicken And Spinach Salad in a Mason Jar
July 12, 2019
0.13 cup red wine vinegar
1 tsp. olive oil
0.5 Tbsp. country-style Dijon mustard
0.5 Tbsp. finely chopped tarragon
0.25 cup thinly sliced celery
2 oz. cooked chicken breast boneless, skinless, cut into ½-inch cubes
0.5 cups red grapes
1 cups raw spinach
0.06 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.
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MOIRA KUCABA ® 2021
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