Apple, Cranberry, Almond Mason Jar Salads

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Apples
  • 4 stalks Celery
  • 1/3 cup Cranberries, dried
  • 2 Green onions
  • 6 cups Greens, mixed
  • 1 tbsp Shallots

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Garlic salt and pepper
  • 1/2 tsp Poppy seeds
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 5 oz Greek yogurt, plain

• Tools & Equipment

  • 4 32oz mason jars with lids

Found on iowagirleats.com

Description

Ingredients

• 2 chicken breasts, pounded to an even thickness
• garlic salt and pepper
• 4 stalks celery, chopped
• 2 apples, chopped
• 1/2 cup sliced almonds
• 1/3 cup dried cranberries
• 2 green onions, chopped
• 6-8 cups mixed greens
• 4, 32oz mason jars with lids
• 5oz plain Greek yogurt
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon honey
• 1 Tablespoon minced shallots
• 1/2 teaspoon poppy seeds
• salt and pepper

Directions

• For the Greek Yogurt Poppy Seed Dressing: Mix all ingredients together in a small bowl then taste and adjust salt and pepper if necessary. Scoop 2-3 Tablespoons dressing into the bottom of each mason jar then set aside. Season chicken breasts on both sides with garlic salt and pepper then saute in a nonstick sprayed skillet over medium-high heat until cooked through. Cool completely then chop into bite-sized pieces - can be done ahead of time. Divide remaining ingredients evenly then layer in the following order on top of the dressing in the jars: celery, apples, cooled chicken, sliced almonds, dried cranberries, green onions, and lettuce. Screw on lids then store in the fridge for up to 3 days.