Chicken & Spinach Salad Jars

11 30 599
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Chicken & Spinach Salad Jars
Health Highlights


5 tsp Red wine vinegar (for vinaigrette)
5 tsp Dijon mustard (country; for vinaigrette)
3/4 tsp Thyme, fresh (chopped; for vinaigrette)
1 dash Kosher salt (for vinaigrette)
1 dash Black pepper (freshly ground; for vinaigrette)
5 tbsp Extra virgin olive oil (for vinaigrette)
4 breast Chicken breast, boneless, skinless (cooked & chopped)
2 cup Red grape (halved)
1/3 cup Walnuts (roughly chopped)
1/3 cup Asiago cheese, President's Choice (shaved with vegetable peeler)
4 cup Baby spinach (roughly torn)


  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.


To cook chicken:

  • Preheat oven to 400F
  • Marinate chicken with seasoning of your choice, or just olive oil, salt and pepper
  • Add chicken to a lightly greased baking dish
  • Bake in the oven for 22-26 minutes, until internal temperature of the chicken reaches 165F
  • Remove from oven and let sit for 5 minutes before cutting 



is an excellent source of lean protein which aids in muscle growth and repair

Nutrition Facts

Per Portion

Calories 599
Calories from fat 299
Calories from saturated fat 57
Total Fat 33 g
Saturated Fat 6.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 15.2 g
Cholesterol 179 mg
Sodium 429 mg
Potassium 1163 mg
Total Carbohydrate 18.3 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