Chicken & Spinach Salad Jars

When I was a kid, I had a few food quirks, but nothing too crazy. I’d like to think that my parents lucked out, and I was a pretty easy-going kid. But there was one thing that was a total no-go for me. Absolutely not, under any circumstances. These Chicken & Spinach Salad Jars would not have flown with the younger version of myself.

Fruit mixing with what I deemed “real food,” meaning anything savory. Pineapple on pizza? NO. Pork chops with applesauce? Mandarin oranges in an otherwise normal garden salad? Watermelon on the same plate as a hamburger? No no no no NOOOOO. Fruit and real food were not to canoodle on my watch.

I’m happy to report that taste buds do indeed mature a little bit as you grow up and now, I’m full-on obsessed with the interplay between sweet fruit and savory food. I have several varieties of fresh and dried fruits on hand at all times to throw into savory dishes.

Mango sauce gets slathered on chicken. Apples can be the star of a slow cooker sausage dish. Salmon gets smothered with apricot glaze.

And now, chicken and grapes is my newest obsession. I grabbed some jars and packed my lunches for the entire week with these Chicken & Spinach Salad Jars.

Savory cooked chicken breast, sweet red grapes, crunchy walnuts, and salty Asiago cheese are packed together with leafy spinach and a mustardy, herby dressing.

Fruit and real food never tasted so good together. I’m kicking younger Lori in the shins for missing out on all of this.

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Chicken & Spinach Salad Jars

Yield: 4 jars

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Ingredients

For the Mustard-Thyme Vinaigrette:

• 5 teaspoons red wine vinegar
• 5 teaspoons country Dijon mustard
• 3/4 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons extra virgin olive oil

For the Salad Jars:

• 8 ounces cooked chicken breast, chopped
• 2 cups red grapes, halved
• 1/3 cup walnuts, roughly chopped
• 1/3 cup shaved Asiago cheese
• 4 cups baby spinach, roughly torn

Instructions

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.
2. 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.

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Want more salad jar ideas? Check out these other portable, fun lunch recipes!

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Marinated White Bean Salad Jars

 

Asian Noodle Salad Jars

Sonoma Chicken Pasta Salad Jars