Step 2

Preheat oven to 375 degrees. Cover a large sheet pan with tinfoil. Bake bone-in, skin on chicken breasts approximately 45 minutes or until chicken is cooked throughout and skin is lightly golden brown. Let chicken cool. Once it is cool enough to handle, remove the skin and bones and shred the meat with your hands.

Step 3

In a small bowl, whisk together mayonnaise, low fat Greek yogurt (or unsweetened coconut yogurt), salt and pepper. Stir in celery, celery leaves and thyme.

Step 4

Layer fresh arugula on the bottom of the mason jar. Layer the chicken salad, green apple, cashews and cranberries any way you’d like. Enjoy!