Mustard Chicken And Spinach Salad in a Mason Jar

Ingredients

• 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

Instructions

1. Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
2. Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.