Chicken salad in a jar
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Seared chicken, celery, apple, grapes, pecans and romaine with a honey poppy seed yogurt dressing. Makes four servings.
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
Equipment
- mason jars
- cutting board
- skillet
- whisk
Directions
- Warm a medium or large skillet over medium heat and spray it with cooking spray. Sprinkle the chicken with salt and pepper and put it in the pan. Brown one side for 2-3 minutes, turn it over, and brown the other side for about 2 minutes. Add water until it comes halfway up the chicken, cover, and cook until an instant-read thermometer shows 165 degrees F in the chicken. Transfer to a plate and let cool.
- Whisk the dressing ingredients together. Taste it, and stir in up to 1/2 teaspoon more honey if you want it sweeter. Share the dressing evenly among four large jars.
- Toss the chopped apple with 2 teaspoons lemon juice.
- When the chicken is cool, cut it into bite-sized pieces.
- Split the remaining ingredients among the four jars and layer them in this order: celery, chicken, apple, grapes, lettuce, pecans. Close and refrigerate.
- When you are ready to eat, shake the jar to blend in the dressing, then pour onto a plate or into a bowl.
Notes
Keep refrigerated at 40°F (4°C) or below.
Salads keep 3 days in the refrigerator. Safety: contains cooked chicken; keep at 40 F or below and eat within 1 to 2 days.
Nutrition
Serving: 338g | Calories: 314kcal | Carbohydrates: 25g | Protein: 27g | Fat: 13g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 87mg | Potassium: 772mg | Fiber: 4.7g | Sugar: 18g | Vitamin A: 5445IU | Vitamin C: 7.2mg | Calcium: 114mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; skinless chicken half breasts counted as raw chicken breast, ¾ cup Greek yogurt counted as nonfat Greek yogurt, apple cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.