Go Back

Chicken salad in a jar

Course Salad
Cuisine American
Keyword chicken apple salad, greek yogurt dressing, mason jar salad, meal prep lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
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

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.