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]