Chicken, Spinach & Cheese Salad Jar

Chicken, Spinach & Cheese Salad Jar


4 tbsp Serjella Extra Virgin Olive Oil

2 tbsp red vinegar

1 tsp mustard

½ cup feta cheese

1 chicken breast

½ cup green grapes, halves

¼ cup walnuts

1 cup baby spinach

Salt and pepper


  • Add the chicken in a pot and cover with water. Bring to boil. Reduce the heat and cook for 15-20 minutes. Drain and let cool.
  • Cut the cooked chicken breast to slices.
  • In a small bowl, mix olive oil with red vinegar and mustard. Season with salt and pepper.
  • Pour dressing into the bottom of a wide-mouth mason jar with a tight-fitting lid.
  • Add the cooked chicken first and then the feta cheese cubes, grapes, walnuts and finally the baby spinach.
  • Close the jar tightly and refrigerate.

Tips for salad jars:

  • You can store the salad jar in the fridge up to 5 days.
  • If there is any cheese, proteins, or soft fruits and vegetables, add them to the top of the jar the same day you plan to eat the salad.
  • When ready to eat, shake the jar well until the salad ingredients are mixed well with the dressing.
  • Remove the lid and pour the salad into a bowl. Toss gently with a fork until coated well with the dressing.

Enjoy it!

20 Minutes
1-2 People
serjella olive oil