Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing, set aside.
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 courtesy of Chefs Jeff McInnis and Janine Booth