4 Servings 14 min Cook
4 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tbsp Olive Oil
1/2 Oz Nonfat Greek Yogurt
1/4 Cup, chopped Onions
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Tbsp Mayonnaise-Like Dressing
10 Almond Almonds
1 Tbsp Lemon Juice
2 Cup, chopped Kale
1 1/2 Cup Cranberries
2 Large (3-1/4" dia) Apples
1/2 Cup, halves Pecans
1 Cup Grapes
Season chicken breasts with salt and pepper, to taste.
Heat oil in a skillet over medium-high heat.
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.
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.
Enjoy!
Recipe inspired by: http://damndelicious.
net/2015/09/25/chicken-apple-and-pecan-salad-in-a-jar/
