Go Back
Print
Mustard Chicken and Spinach Salad

Mustard Chicken and Spinach Salad

This chicken and spinach salad is topped with walnuts and sweet grapes. And, since it's in a Mason jar it can go anywhere.

Course Main Course
Cuisine American
Keyword chicken and spinach salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 264 kcal
Author Openfit

Ingredients

  • ½ cup red wine vinegar
  • 4 tsp. olive oil
  • 2 Tbsp. country-style Dijon mustard
  • 2 Tbsp. finely chopped fresh tarragon
  • 1 cup thinly sliced celery
  • 8 oz. cooked chicken breast boneless, skinless, cut into ½-inch cubes
  • 2 cups red grapes
  • 4 cups raw spinach
  • ¼ 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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.