Chicken & Spinach Salad Jars
You can never have too many side dish recipes, so give Chicken & Spinach Salad Jars a try. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 41 calories. This gluten free, primal, and fodmap friendly recipe serves 40 and costs 26 cents per serving. 56 people were glad they tried this recipe. If you have fresh thyme leaves, walnuts, cooked chicken breast, and a few other ingredients on hand, you can make it. It is brought to you by Foxes Love Lemons. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 48%, this dish is solid. Similar recipes are Clean Eating Spinach Salad Jars, Greek Salad in Jars, and Strawberry Pretzel Salad In Jars.
Servings: 40
Ingredients:
1/3 cup shaved Asiago cheese
4 cups baby spinach, roughly torn
1/4 teaspoon freshly ground black pepper
8 ounces cooked chicken breast, chopped
5 teaspoons country Dijon mustard
5 tablespoons extra virgin olive oil
3/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
2 cups red grapes, halved
5 teaspoons red wine vinegar
1/3 cup walnuts, roughly chopped
Equipment:
canning jar
whisk
bowl
Cooking instruction summary:
Make 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. Divide Mustard-Thyme Vinaigrette equally among 4 pint-sized mason jars. Divide chicken over dressing. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars). Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.
Step by step:
1. Make 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. Divide Mustard-Thyme Vinaigrette equally among 4 pint-sized mason jars. Divide chicken over dressing. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars). Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.
Nutrition Information:
covered percent of daily need
