Chicken, Apple, and Pecan Salad in a Jar

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Celery

  Raw

  2 stalk, medium or 80g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Almonds

  Nuts, raw

  10 almond or 12g

• Lemon juice

  Raw

  1 tbsp or 15g

• Kale

  Raw

  2 cup, chopped or 134g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Apples

  With skin

  2 large or 446g

• Pecans

  Nuts

  ½ cup, halves or 50g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  1 cup or 151g

Directions

1. Season chicken breasts with salt and pepper, to taste. Heat oil in a skillet over medium-high heat.
2. Add chicken to skillet and cook, flipping once, until cooked through, about 4-7 minutes per side. Let cool before dicing into bite-size pieces.
3. In a medium bowl combine chicken, Greek yogurt, red onion, celery, mayonnaise, almonds, and lemon juice; season with salt and pepper, to taste.
4. To assemble, divide chicken mixture, kale, cranberries, apples, pecans, and grapes into four wide-mouth canning jars with tight-fitting lids.
5. Enjoy!

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