Chicken, Apple, & Pecan Salad in a Jar

INGREDIENTS:

2 cups chopped kale leaves
1/2 cup dried cranberries
2 Granny Smith apples, chopped
1/2 cup pecans, chopped
1 cup grapes

For the chicken salad:
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper
1/3 cup plain Greek yogurt
1/4 cup diced red onion
2 stalks celery, diced
2 tablespoons mayonnaise, optional
2 tablespoons sliced almonds
1 tablespoon freshly squeezed lemon juice, or more, to taste

INSTRUCTIONS:

- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- In a medium bowl, combine chicken, Greek yogurt, red onion, celery, mayonnaise, almonds and lemon juice; season with salt and pepper, to taste.
- To assemble, divide chicken mixture, kale, cranberries, apples, pecans and grapes into four wide-mouth canning jars with tight-fitting lids.

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