Ingredients
2 cups shredded cooked chicken breast
1/2 cup plain Greek yogurt
1 tsp ranch seasoning (store-bought or homemade without dairy)
1/4 cup diced celery
1/4 cup grated carrots
1/4 cup shredded red cabbage
2 tbsp chopped fresh parsley
4 glass snack jars (8–12 oz)
Instructions
Preheat oven to 375°F and bake chicken breasts (skinless, boneless) for 20-25 minutes or simmer in broth until done
Allow chicken to cool, then shred using two forks
In a bowl, mix Greek yogurt with ranch seasoning to create a creamy base
Layer vegetables at the bottom of jars
Add shredded chicken mixture
Top with Greek yogurt mixture and remaining herbs
Refrigerate for at least 2 hours before serving
Notes
Store jars in refrigerator for up to 4 days
Customize with lettuce, cucumber, or bell peppers
For extra crunch, add raw avocado before sealing
Use avocado oil instead of ranch seasoning oil if available
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Snacks
- Method: Assembling & Chill
- Cuisine: American
- Diet: Pescetarian
Nutrition
- Serving Size: 1 jar
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg