CHICKEN, APPLE AND PECAN SALAD IN A JAR

5/5

INGREDIENTS

  • 2 cups chopped kale leaves
  • ½ cup dried cranberries
  • 2 Granny Smith apples, chopped
  • ½ cup pecans, chopped
  • 1 cup grapes

FOR THE CHICKEN SALAD

  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper
  •  cup plain Greek yogurt
  • ¼ cup diced red onion
  • 2 stalks celery, diced
  • 2 tablespoons mayonnaise, optional
  • 2 tablespoons sliced almonds
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste

INSTRUCTIONS

  • Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • In a medium bowl, combine chicken, Greek yogurt, red onion, celery, mayonnaise, almonds and lemon juice; season with salt and pepper, to taste.
  • To assemble, divide chicken mixture, kale, cranberries, apples, pecans and grapes into four wide-mouth canning jars with tight-fitting lids.*

NOTES

Pint-sized jars are great for individual salads but quart-sized jars can also be used for larger quantities.

These jars will keep for 3 to 5 days.

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