CHICKEN, APPLE AND PECAN SALAD IN A JAR

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
• ⅓ 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.