Yields: 4 salads
Prep: 15 minutes
Ingredients
For the Greek Yogurt Poppyseed Dressing
- 5 ounces plain Greek yogurt (choose non-fat or low-fat for a lighter option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon minced shallots
- 1/2 teaspoon poppy seeds
- Salt and pepper to taste
For the Salad
- 4 (32-ounce) wide-mouth mason jars
- 2 chicken breasts, cooked and shredded (or use rotisserie chicken)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 stalks celery, chopped
- 2 apples (your favorite variety), chopped
- 1/2 cup sliced almonds
- 1/3 cup dried cranberries
- 2 green onions, chopped
- 6-8 cups mixed greens
Instructions
1. Make the Dressing
- Whisk together all dressing ingredients in a small bowl. Season with salt and pepper to taste.
2. Prep the Chicken (if not using rotisserie)
- Season the chicken breasts with garlic powder, salt, and pepper.
- Cook the chicken in your preferred method (pan-frying, baking, grilling) until cooked through. Let cool slightly before shredding.
3. Assemble the Salads
- Important: Layer ingredients in this order to prevent greens from getting soggy.
- Place 2-3 tablespoons of dressing in the bottom of each mason jar.
- Next, layer in the following order: celery, apples, shredded chicken, sliced almonds, dried cranberries, and green onions.
- Top with a generous portion of mixed greens.
- Seal the jars tightly with lids.
4. Store and Enjoy
- Refrigerate for up to 3-4 days.
- When ready to eat, shake the jar vigorously to distribute the dressing, then dump the contents into a bowl or eat straight from the jar.
Tips
Get creative with your greens: Use spinach, kale, arugula, or whatever you prefer.
Customize: Add crumbled goat cheese or feta, swap almonds for pecans or walnuts, or try different dried fruits.
Make it vegetarian: Omit the chicken and add chickpeas or crumbled tofu for protein.
Pack it to-go: Mason jar salads are fantastic for work or school lunches.
