Chicken & Spinach Salad Jars

Chicken & Spinach Salad Jars

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2
Scheduled for:
Lunch on Tuesday
Leftovers:
Lunch on Friday

Ingredients for 2

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2 1/2 tsp Red wine vinegar (for vinaigrette)
2 1/2 tsp Dijon mustard (country; for vinaigrette)
1/3 tsp Thyme, fresh (chopped; for vinaigrette)
1/8 tsp Kosher salt (for vinaigrette)
1/8 tsp Black pepper (freshly ground; for vinaigrette)
2 1/2 tbsp Extra virgin olive oil (for vinaigrette)
2 breast Chicken breast, boneless, skinless (cooked & chopped)
1 cup Red grape (halved)
1/8 cup Walnuts (roughly chopped)
1/8 cup Asiago cheese, President's Choice (shaved with vegetable peeler)
2 cup Baby spinach (roughly torn)

Instructions


  1. Divide Mustard-Thyme Vinaigrette equally among 4 pint-sized mason jars.
  2. Divide chicken over dressing.
  3. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars).
  4. Top with lids and refrigerate up to 4 days.
  5. To serve, pour onto plate or bowl, stir and enjoy.

Advanced Preparation

1 - 3 days prior [optional], Red wine vinegar 2 1/2 tsp
Instructions:

For Mustard-Thyme Vinaigrette: In small bowl, whisk together vinegar, mustard, thyme, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.

1 day prior [optional], Chicken breast, boneless, skinless 2 breast
Instructions:

Bake chicken at 350°F for 20 minutes or boil it in water for 10 minutes, until cooked throughout.

Nutrition Facts

Per Portion

Calories 582
Calories from fat 282
Calories from saturated fat 53
Total Fat 31 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 14.7 g
Cholesterol 142 mg
Sodium 437 mg
Potassium 972 mg
Total Carbohydrate 17.3 g
Dietary Fiber 2.5 g
Sugars 12.2 g
Protein 58 g

Dietary servings

Per Portion


Fruit 0.8
Meat 2.6
Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 1.0

Energy sources


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Recipe from:
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