CHICKEN, APPLE AND PECAN SALAD IN A JAR

By hicksofmarvin

Ingredients

• 2 cups chopped kale leaves
• 1/2 cup dried cranberries
• 2 Granny Smith apples, chopped
• 1/2 cup pecans, chopped
• 1 cup grapes
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper
• 1/3 cup plain Greek yogurt
• 1/4 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

Preparation

Step 1

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.*