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Non-Toxic-Organic-Vegan

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Salad In a Jar


Chicken, Apple, & Pecan Salad in a Jar (serves 4)

INGREDIENTS:

- 2 cups chopped kale leaves

- 1/2 cup dried cranberries

- 2 Granny Smith apples, chopped

- 1/2 cup pecans, chopped

- 1 cup grapes

For the chicken salad:

- 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

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.

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