1 lb chicken breasts, cooked through and diced
8 slices of turkey bacon, cooked and crumbled
2 apples, chopped
2 pears, chopped
large head or bag of kale or spinach (or a mix of both)
optional – feta cheese (be sure to count as a blue), craisins (be sure to count as a yellow)
FOR THE DRESSING
4 T of extra virgin olive oil
2.5 T maple syrup
2.5 T apple cider vinegar
1 tsp Dijon mustard
sprinkle of salt and pepper
Mix together ingredients for the dressing. And divide equally into 4 large mason jars.
If using kale, chop into tiny bite sized pieces.
For the Apple Bacon Salad, layer the remaining ingredients in the following order after dressing: 1/3 cup matchstick carrots, 4 slices of turkey bacon, chopped, 1 cup of chopped apple, 1 2/3 cups of greens, 2 T pecans (optional 3T of feta cheese)
For the Chicken Pear Salad, layer the remaining ingredients in the following order: 1/3 cup matchstick carrots, 2/3 cup diced chicken, 1 pear, sliced or chopped, 1 2/3 cups of greens, 2 T pecans, (optional 3T of feta cheese)
Store jars in the fridge for 4-5 days. Remove from fridge and keep out for a few minutes before eating, then shake up the jar to distribute the dressing! Enjoy!