Preheat oven to 350°. Season chicken with salt and bake for about 15 minutes or until internal temperature reaches 165°.
Chop romaine and kale and separate into 5 containers (I use mason jars).
Put in 1 tbsp of sunflower seeds and dried cranberries.
When chicken has cooled completely dice and separate among the 5 containers.
For the apple, cut in the morning and chop before eating salad