Ingredients

For the Honey Mustard Dressing:

1/4 cup plain greek yogurt

1/2 cup yellow mustard

1/2 cup raw honey

1 1/2 tbsp. freshly squeezed lemon juice

For The Salad:

4 boneless skinless grilled chicken breasts

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

⅛ tsp. garlic powder

1 tbsp. olive oil

1 lb. grape or cherry tomatoes, whole

2 lg. cucumbers, peeled and diced

⅓ cup sliced almonds

1 cup crumbled goat cheese

3/4 lb. mixed baby greens

Instructions 

1. To make the honey mustard salad dressing, in a small mason jar, combine the plain Greek yogurt, clean yellow mustard, raw honey, and freshly squeezed lemon juice. Whisk until this is very smooth.
2. 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.
3. Follow the dressing layer with the cucumbers, grape tomatoes, followed by the diced chicken breast. In the next layer, 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.
4. When you’re ready to eat your salad, just unscrew the cap and shake the contents out into a bowl.
5. Enjoy!