YIELD: Makes 2 servings


For Dressing:

3 T – honey

3 T – balsamic vinegar

1 T – Dijon mustard

1 clove – garlic

6 T – extra virgin olive oil

3/4 tsp. – salt

1/4 tsp. – ground pepper

For Salad:

1 cup – grape tomato, halved

2/3 cup – cucumber, ubed

4 oz. – grilled chicken breast, sliced

1/2 cup – jarred roasted red pepper, diced

2 cups – baby spinach, torn into bite sized pieces


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 oz. grilled chicken 
  • 1/4 cup roasted pepper
  • 1 cup baby spinach 

Close lid to jar and store up to 3 days.

When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy!

Note: Store extra dressing in a sealed container in the refrigerator up to one week.

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