Print
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.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 264 kcal
Author Openfit
-
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
-
Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
-
Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
-
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.