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Heat the olive oil in a skillet over medium-high heat until hot. Season the chicken breasts on both sides with the kosher salt, ground black pepper, and garlic powder, and then add to the hot pan. Cook, flipping occasionally, until the chicken is well-browned on both sides and cooked through, about 10-12 minutes, or until the inside reaches 160 degrees Fahrenheit. Once cooked through, remove from the pan and let cool. Then, dice into bite-sized cubes.
To make the honey mustard salad dressing, in a small bowl, combine the plain Greek yogurt, clean yellow mustard, raw honey, and freshly squeezed lemon juice. Whisk until this is very smooth.
To assemble the mason jar salads, start with the dressing at the bottom. This will keep it as far away from the lettuce as possible and will allow us to add in other items later that can avoid getting mushy. You can add about 1-4 tbsp. of the dressing, depending on how much you prefer and how many other ingredients you’re going to add.
Follow the dressing layer with the grape tomatoes, followed by the diced chicken breast. In the next layer, add the cucumber, followed by the sliced almonds. Top this layer with the crumbled goat cheese. Finally, for the remainder of the jar and always on top, add as much baby greens as you can squeeze into the jar.
When you're ready to eat your salad, just unscrew the cap and shake the contents out into a bowl. Everything gets pretty compacted in the jar, so some vigorous shaking might be needed. This shaking also helps to toss the salad ingredients with the dressing. Once the salad is in the bowl, you can toss it some more with your fork to make sure everything is evenly coated.
With the lid sealed tightly and packed like I showed you, mason jar salads last 4-5 days in the fridge and are perfect for grab and go lunches or dinners during the week.