2 SuperPretzel® Soft Pretzels, thaw at room temperature
2 Tbsp. melted butter
16 oz. grilled chicken breast slices
4 slices thick-cut bacon, cooked and chopped
1/2 cup shaved Parmesan cheese
4 Tbsp. toasted pine nuts
4 cups baby spinach, stems removed
TO MAKE CROUTONS: Cut pretzels in equal ½-inch pieces, place in bowl and toss with melted butter. Place on baking pan, top with pretzel salt and bake at 350°F for 10-15 minutes. Cool to room temperature and set aside.
POUR approximately 1 oz. of Dijon-Thyme Vinaigrette into 4 pint-sized mason jars.
DIVIDE chicken over dressing. Layer remaining ingredients, including croutons, ending with spinach (packed tightly).
PLACE lids on top and close tightly and refrigerate.
SHAKE vigorously prior to serving. Remove lid turn upside down into bowl.