Meal Prep Salad with Arugula, Chicken, Sweet Sapphire™ Grapes, Walnut, Goat Cheese with White Balsamic Vinaigrette
Make this meal prep salad on Monday to enjoy throughout the rest of the week. Ingredients include chicken, arugula, goat cheese, walnuts, Sweet Sapphire™ Grapes, and a white balsamic vinaigrette.
Ingredients
- 2 cups Sweet Sapphire™ grapes rinsed and patted dry
- 8 cups arugula
- 4 cups cooked chicken a rotisserie chicken works fine for this
- 1 cup walnuts
- 4 oz goat cheese log
Dressing
- 1/4 cup white balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 red onion thinly sliced
- 12 large basil leaves sliced into thinly cut ribbons
Instructions
White Balsamic Vinagrette
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To make salad dressing add white balsamic vinegar, olive oil, honey, salt, and pepper in a jar. Screw on lid and shake vigorously until well mixed. Set aside.
Salad Assembly
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First toast the walnuts. Preheat the oven to 375°F. Place 1 cup of walnuts evenly spread out on a baking sheet and bake in preheated oven for 5-10 minutes until browning slightly and toasted to your preference. Take out of the oven and set aside to cool.
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Divide the arugula, basil, grapes, red onion, and chicken between the four glass salad containers.
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To create the goat cheese walnut medallions, divide goat cheese log into eight medallions. On a large cutting board chop the toasted walnuts into small bits. Gently press walnut bits into the outside of each goat cheese medallion until mostly covered. Add two goat cheese walnut medallions to each salad container.
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Complete salad assembly by adding salad dressing jars to salad containers. Put a lid on salad containers and refrigerate until use.
Recipe Notes
Feel free to leave grapes whole in this recipe or slice horizontally or vertically, whichever way you like!
This salad should last for 3-4 days, if you have a partner or roommate to share it with that works out perfectly if you don't want the same salad four days in a row ;)