Ingredients
- 6 ounces Dietz & Watson Originals Oven Roasted Chicken Breast, diced
- ¼ red onion, diced
- 1 stalk celery, diced
- 1 green apple, chopped
- ¼ cup dried cranberries
- 1 cup spring mix greens
- ¼ cup pecans
- ½ tablespoon freshly squeezed lemon juice
Why This Recipe Is So Popular
This salad combines juicy roasted chicken with fresh vegetables and a light dressing, making it both satisfying and healthy. It’s perfect for meal prep and easy to take on the go. Plus, serving it in a mason jar keeps everything fresh and visually appealing.
Practical Cooking Tips
- Use bone-in chicken thighs for extra flavor and juiciness.
- Let the chicken rest before slicing to keep it tender.
- Layer the ingredients starting with the dressing at the bottom to prevent sogginess.
- Let the chicken rest before slicing to keep it tender.
- Layer the ingredients starting with the dressing at the bottom to prevent sogginess.
Directions
Combine the Oven Roasted Chicken Breast with Greek yogurt, chopped red onion, celery, and a squeeze of lemon juice in a small bowl. Divide this chicken mixture evenly between two jars. Then, layer some spring mix on top of the chicken. Add a handful of cranberries, sliced apples, and pecans next. Screw the lids on tight, and when you’re ready to eat, just dump everything into a bowl, give it a good stir, and enjoy!
Serving Ideas To Try
Enjoy this salad chilled for a refreshing lunch or light dinner. It pairs well with a side of crusty bread or a cup of soup. You can also add some nuts or seeds on top for extra crunch.
How To Keep It Fresh
Store the salad jars tightly sealed in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store the ingredients longer, and add it just before eating to maintain freshness.
