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
- 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.
- 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.
- 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
