Salad In a Jar

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


- 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


- 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.

6 views0 comments
LHL Member Badge.jpg
Quick Links

Marlton, NJ


  • LinkedIn - Grey Circle
  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon

© 2023 by SuzanneTaylor