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| Servings |
servings
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Ingredients
DRESSING
- 3 Tbsp honey
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 clove garlic
- 6 Tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/4 tsp ground pepper
SALAD
- 1 c grape tomatoes halved
- 2/3 cup cucumber cubed, divided
- 4 oz grilled chicken breast sliced
- 1/2 cup jarred roasted pepper diced, divided
- 2 cups baby spinach torn into bite sized pieces, divided
Ingredients
DRESSING
SALAD
|
Rate this recipe!
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Instructions
DRESSING
- Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing, set aside.
SALAD
- In two pint sized mason jars, build salad by adding the following into each jar in the following order: 1-1/2 tablespoons honey mustard dressing, 1/2 cup grape tomato, 1/3 cup cucumber, 2 ounces grilled chicken, 1/4 cup roasted pepper, and 1 cup baby spinach. Close lid to jar and store for up to 3 days. When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy.
Recipe Notes
Recipe courtesy of Chefs Jeff McInnis and Janine Booth
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