This was so easy to prep beforehand, and it was yummy!!!
Yield: 4 servings 1 Red, 1 Green. 1 orange, 1 purple
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
Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.