Chicken & Spinach Salad Jars

• Mustard-Thyme Vinaigrette
• 5 teaspoons red wine vinegar
• 5 teaspoons country Dijon mustard
• 3/4 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons extra virgin olive oil
• Salad Jars
• 8 ounces cooked chicken breast, chopped
• 2 cups red grapes, halved
• 1/3 cup walnuts, roughly chopped
• 1/3 cup shaved Asiago cheese
• 4 cups baby spinach, roughly torn

1. Make Mustard-Thyme Vinaigrette: In small bowl, whisk together vinegar, mustard, thyme, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
2. Divide Mustard-Thyme Vinaigrette equally among 4 pint-sized mason jars. Divide chicken over dressing. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars). Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.

thyme, red wine vinegar, country, thyme, kosher salt, freshly ground black pepper, extra virgin olive oil, salad jars, chicken, red grapes, walnuts, cheese, baby spinach

Taken from food52.com/recipes/26238-chicken-spinach-salad-jars (may not work)