Chicken Salad Mason Jar Salads

• Gluten free

• Meat

  • 2 Chicken half breasts (about 3/4 pound, boneless skinless

• Produce

  • 1 Apple
  • 3 Celery, ribs
  • 1 cup Grapes
  • 8 Romaine lettuce, leaves

• Condiments

  • 1 tbsp Honey
  • 5 tsp Lemon juice

• Baking & Spices

  • 1 tsp Poppy seeds
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 3/4 cup Greek yogurt

• Liquids

  • 2 tbsp Water

Found on kristineskitchenblog.com

Description

Ingredients

• 2 boneless skinless chicken half breasts (about ¾ pound)
• 3 ribs celery, chopped
• 1 apple, chopped
• 2 teaspoons lemon juice
• 1 cup grapes, halved
• 8 leaves romaine lettuce, chopped*
• ½ cup pecans, toasted
• ¾ cup Greek yogurt
• 1½ tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 teaspoon poppy seeds
• salt and pepper

Directions

• Heat a medium or large skillet over medium heat and spray with cooking spray. Add the chicken and season with salt and pepper. Cook until browned on one side, 2-3 minutes. Flip chicken and brown on second side, about 2 minutes. Pour in water so that it reaches halfway up the sides of the chicken; cover skillet with lid. Continue cooking chicken until it is cooked through (it should read 165 degrees F on an instant-read thermometer). Remove chicken to a plate to cool.
• Whisk together dressing ingredients. Taste and add a bit more honey (1/2 teaspoon) if desired. Divide dressing evenly between four 16-ounce mason jars.
• Toss the apple pieces with 2 teaspoons lemon juice.
• Once the chicken is cooled, chop it into bite-sized pieces.
• Divide the remaining salad ingredients between the four mason jars, in this order: celery, chicken, apple, grapes, lettuce, pecans. Seal jars with lids and refrigerate. When youre ready to eat your salad, shake it up in the jar to mix in the dressing, pour into a bowl or plate, and enjoy!
• Salads will last for 3 days in the refrigerator.