Mustard Chicken And Spinach Salad in a Mason Jar


  • 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


  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.

Moira Kucaba

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