Chopped Salad Jars with White Balsamic-Dijon Vinaigrette

Chopped Salad Jars with White Balsamic-Dijon Vinaigrette

  • 1/3 cup bulgur wheat or barley
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 can (15 ounces chickpeas, rinsed and drained)
  • 4 ounces cooked chicken breast (cubed)
  • 4 ounces low fat mozzarella cheese
  • 1/2 cup cherry tomatoes (quartered)
  • 1/2 cup chopped English cucumber
  • 1/4 cup chopped red onion
  1. In a medium saucepan, bring 1 cup water to boil over medium-high heat. Stir in bulgur wheat. Reduce to medium; Cook until bulgur is tender, or about 10-12 mintues. Drain off any remaining liquid. Spread bulgur in a single layer on rimmed backing pan; transfer to freezer to chill for 10 minutes or until cool.
  2. Meanwhile, make the vinaigrette: In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
  3. Divide vinaigrette between 4 pint-sized mason jars. Divide cooled bulgur wheat over vinaigrette. Layer remaining ingredients. Top with lids and refrigerate up to 5 days