Here’s is simple recipe to prep ahead of time for that first week of back-to-school busy schedule!
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 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. [Credit: DamnDelicious.net]
