Chicken Salad Mason Jar Salads

4 from 1 rating

from kristineskitchenblog.com

Make these easy Chicken Salad Mason Jar Salads for make ahead lunches during the week! With grapes, apple, toasted pecans, and a creamy poppy seed dressing, these healthy meal prep salads in a jar are sure to become a favorite!

Servings:

Calories: 287kcal

Ingredients

For the salads:

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

For the dressing:

¾ cup Greek yogurt
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons water
1 teaspoon poppy seeds
salt and pepper

Instructions

Cook the chicken:

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.

Meanwhile, prepare the rest of the salads:

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 you're 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.

Notes

*If you want more lettuce in each salad, use 32 ounce mason jars.

Nutrition

Nutrition information is only an estimate.