Chicken, Apple and Pecan Salad in a Jar

Yield: 4 servings

Prep: 20

Cook: 10

Total: 30

Easy, portable salads that can be made ahead for the week - they stay fresh so you never have a soggy salad again!

5 stars (4 ratings)

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.

This Chicken, Apple and Pecan Salad in a Jar recipe is brought to you by DAMN DELICIOUS

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