Mason Jar Chicken Salad

FOR THE CHICKEN

PREPARE THE CHICKEN:

Spray a medium skillet with cooking spray and heat over medium heat. Add the chicken and season with salt and pepper. Cook until browned on one side, 2-3 minutes. Flip chicken and cook for 2-3 minutes on the other side, until browned.

Pour in enough water so that it reaches halfway up the sides of the chicken; cover skillet with lid. Continue cooking chicken until it is cooked through, about 8-10 minutes. It should reach a temp of 165ºF/75ºC. Remove chicken from the heat and place on a plate to cool.

FOR THE DRESSING

• ¾ cup (170 g) low-fat plain Greek yogurt
• 1½ Tbsp apple cider vinegar
• 1 Tbsp honey or agave
• Juice of 1 small lemon
• salt and pepper

PREPARE THE DRESSING:

While the chicken cools, make the salad dressing by whisking together all of the dressing ingredients.
Taste and adjust sweetness and seasonings. If the dressing seems too thick, add 1-2 Tbsp of water.

FOR THE SALAD

• 1 large apple, cored and chopped
• Juice of 1 small lemon
• 3 ribs celery, chopped
• 1 cup (95 g) seedless grapes, cut in half
• 4 handfuls lettuce (romaine, butter, bibb, your fave)
• ½ cup (80 g) dried cranberries
• ½ cup (60 g) walnuts (toasted)

PREPARE THE SALAD:

Chop the cooled chicken into bite-sized pieces.
Toss the apple pieces in the lemon juice to prevent browning.
Layer your ingredients into 4 mason jars: celery, chicken, apple, grapes, lettuce, and walnuts.
When it’s time to eat, add about 3 Tbsp of salad dressing to the mason jar, cover it tightly and shake it up before eating.
The salads will keep for 3-4 days in the fridge.