YIELD: Makes 2 servings
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
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.