Now that we have some time on our hands, it’s time to start the habit of meal prep. You can make this salad with the items you have and the choice of apples and nuts you choose.
Many cities have set up alternate places for farmer’s market. Ours has moved to a big parking lot so each stall can have lots of space for wares and for customers to have room to move about. Now, more than ever, it imperitive to eat fresh from the garden vegetables and local produce.
If you are building your own garden whether a big patch or container gardening, use those fresh herbs to enhance the taste. I love planting all types of mint. It grows fast, easy to keep in containers and adds a burst of flavor. I like growing lemon, spearmint, chocolate spearmint and maybe a few others. Use them in all your salads this summer.
– 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
– 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. [Credit: DamnDelicious.net]