5 from 9 votes
Chicken, Apple and Pecan Salad in a Jar
Easy, portable salads that can be made ahead for the week - they stay fresh so you never have a soggy salad again!
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course, Salad
Ingredients
- 2 cups kale leaves chopped
- ½ cup dried cranberries
- 2 apple chopped, Granny Smith variety
- ½ cup pecans chopped
- 1 cup grapes
For the chicken salad
- 2 boneless skinless thin-sliced chicken breasts
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ⅓ cup yogurt plain, Greek
- ¼ cup red onion diced
- 2 celery diced, stalks
- 2 tablespoons mayonnaise optional
- 2 tablespoons almonds sliced
- 1 tablespoon lemon juice or more, to taste, freshly squeezed
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.*
Cup of Yum
Notes
- Pint-sized jars are great for individual salads but quart-sized jars can also be used for larger quantities.
- 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.
- These jars will keep for 3 to 5 days.