Mason Jar Salad

Mason Jar Salad


  • ½ cup red wine vinegar
  • 4 tsp. olive oil
  • 2 Tbsp. country-style Dijon mustard
  • 2 Tbsp. finely chopped tarragon
  • 1 cup thinly sliced celery
  • 8 oz. cooked chicken breast, boneless, skinless, cut into ½-inch cubes
  • 1 cup red grapes
  • 4 cups fresh spinach
  • ¼ cup walnut halves


  1. Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
  2. Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
  3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Source: The Beachbody Blog

Leave a reply

Your email address will not be published. Required fields are marked *