Easy, portable salads that can be made ahead for the week - they stay fresh so you never have a soggy salad again!
5 stars (3 ratings)
Ingredients
2cupschopped kale leaves
½cupdried cranberries
2Granny Smith apples, chopped
½cuppecans, chopped
1cupgrapes
For the chicken salad
2boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper
⅓cupplain Greek yogurt
¼cupdiced red onion
2stalks celery, diced
2tablespoonsmayonnaise, optional
2tablespoonssliced almonds
1tablespoonfreshly 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.