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Tandoori Chicken

This Tandoori Chicken recipe is the ultimate fakeaway recipe that can be made in the air fryer, oven, under the grill or on a barbecue too.
This is only spicy if you choose to add the chilli powder, which is an optional extra. I would say if you like a bit of heat, definitely add it, but if you’re cooking for young children, leave it out.
I’ve used diced chicken breast cooked on skewers, however, feel free to use full chicken breasts OR skinless chicken legs which is traditional for tandoori chicken.
Scoring them a few times deeply, helps the tandoori spices to penetrate the meat and fully flavour it.
Prep Time5 minutes
Active Time20 minutes
Course: Main Course
Cuisine: Indian
Yield: 4 people
Calories: 208kcal

Materials

  • 650 g Chicken Fillets
  • 45 ml Lemon Juice
  • 1 tbsp Tomato Puree or Paste
  • 70 g Natural Yogurt
  • 1 Packet Tandoori Spice from Box
  • 1 tsp Chilli Powder (Optional)

Instructions

Instructions

  • Make the marinade by mixing the spices from Step 1 in your box, lemon juice, tomato paste/puree and yoghurt in a bowl, then add your chicken chunks and coat well.
  • Leave to marinate covered in the fridge until it’s time to cook (see notes).
  • Thread the chicken chunks onto your skewers.

To cook in the Air Fryer:

  • Carefully add the chicken kebab skewers in to the air fryer basket.
  • Spray the tops with a little oil.
  • Air Fry at 200c/400F for 15-20 minutes (the timings will depend on how thick the chicken pieces are, always check with a thermometer to be sure). You may want to turn halfway through cooking.

To cook in the Oven:

  • Preheat the oven to 180c/350F fan.
  • Put the chicken kebab skewers on to a baking sheet or tray (if you can – rest a grill rack on your tray and put the skewers on this, it helps to cook all sides evenly).
  • Spray the tops with a little oil.
  • Bake for 20-25 minutes until the chicken is cooked through (again check with a thermometer to be sure).

To cook on the Braai:

  • Put the chicken kebab skewers directly on to the BBQ rack.
  • Spray the tops with a little oil.
  • Braai for 15-20 minutes until the chicken is cooked through, these cooking times will vary depending on the heat of your fire – there should be no pink left in the centre of the meat and any juices should run clear – check with a thermometer to be sure.
  • Turn halfway through cooking.

To cook on the Grill:

  • Put the chicken kebab skewers on to the grill tray.
  • Grill under a HIGH heat for 15-20 minutes.
  • Turn halfway through cooking.

Notes

Cooking time: Whichever way you choose to cook these, check the cooking times as they do vary, also the larger the chicken chunks the longer the cook time will be, always make sure there’s no pink meat in the middle before serving and check with a thermometer to be absolutely sure. 
Marinating: Traditionally tandoori chicken is left to marinate as it helps to tenderise the meat, so if you have time to leave it even for a little while, then do (2 hours would be ideal). That said, don’t worry if you can’t, just cook immediately
Skewers: You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn or use metal skewers.
WHAT TO SERVE WITH TANDOORI CHICKEN
  • Rice 
  • Raita – Mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg
  • Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich
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Vegan Butter Chicken (Cauliflower)

This easy Vegan Butter Chicken has no butter or chicken and instead is made with roasted cauliflower! It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 People

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Saute pan or large frying pan

Ingredients

Ingredients

  • 2 Heads of cauliflower cut into bite-sized pieces
  • 2 tbsp Olive Oil
  • 1 Packet Step 1 from Spice Box

For the Sauce

  • 1 Packet Step 2 from Spice Box
  • 1 tbsp Olive Oil
  • 1 tbsp Vegan Butter
  • 1 Large Onion Diced
  • 2 Cloves Garlic finely chopped
  • 1 tbsp Finely grated Ginger
  • 4 tbsp Tomato Paste
  • 2 cups Vegan Cream/ Coconut Cream
  • Salt & Pepper to taste

Instructions

  • Preheat the oven to 200C.
  • Cut the cauliflower into large bite-sized pieces. Add the oil and the spices STEP 1 to a bowl, add the cauliflower and toss to coat.
  • Spread out on a baking sheet in a single layer and roast in the oven until golden, about 15 minutes.
  • Meanwhile, heat the oil and butter in a pot or sautee pan over medium heat. Add the onions and cook for about 6 minutes until they begin to brown.
  • Add the garlic and ginger and cook for a further minute, then stir in the spices from STEP 2 and cook for a few seconds.
  • Stir in the cream, tomato paste and water and simmer for 10 minutes. Add the roasted cauliflower and cook for a further 3 minutes. If you like your curry with more sauce, add a little some water and simmer for a few minutes. Taste, add more chilli powder if desired and season with salt and pepper.
  • Serve with rice or naan.

Notes

For a vegetarian option you can use Butter and Cream.
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Butter Chicken

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Prep Time15 minutes
Cook Time30 minutes
Servings: 6 people
Calories: 580kcal

Ingredients

  • FOR THE CHICKEN MARINADE
  • 800g Boneless and skinless chick thighs or breasts cut into bite sized pieces
  • ½ cup Plain yogurt
  • 1½ tbsp Minced Garlic
  • 2 tbsp Minced Ginger
  • 1 packet STEP 1 from Butter Chicken Spice Box
  • FOR THE SAUCE
  • 2 tbsp Butter
  • 1 Large Onion Sliced or Chopped
  • 1½ tbsp Garlic minced
  • 1 tbsp Ginger minded or finely grated
  • 400g Tin Chopped Tomatoes
  • 1 cup Cream
  • 1 packet STEP 2 from Butter Chicken Spice Box

Instructions

  • In a bowl, combine all of the spices from STEP 1 in the spice box for the chicken marinade, let it marinate for 30 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce).
  • Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add the spices from STEP 2 from the spice box. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  • Add crushed tomatoes and let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple of tablespoons of water to help blend (up to ¼ cup). Work in batches depending on the size of your blender.
  • Pour the pureed sauce back into the pan. Stir in the cream through the sauce. Add the chicken with the juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Notes

OPTIONAL: To thin out the sauce, add a couple of tablespoons of ghee or butter at the end of the cooking, and gently simmer it through. Alternatively add a small amount of water.
TIP: To change things up a little why not use Pork Fillet instead of the Chicken and Coconut Cream instead of Cream. This give the dish a lovely Thai flavour.
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Chicken Breyani

Delicious Cape Malay Breyani
Servings: 4 people

Ingredients

  • 10 pieces Chicken
  • 2 Onions, peeled and finely chopped
  • 2 tbsp Butter
  • 3 tbsp Oil
  • 3 tbsp Garlic & Ginger
  • 1 cup Brown Lentils
  • 2.5 cups Raw Basmati Rice
  • Fresh Coriander
  • 6 Peeled Potatoes cut into 4 (optional)
  • Spice from Breyani Spice Box

Instructions

  • First cook the rice with the brown lentils in one pot together in water, adding 1 teaspoon of salt and a pinch of turmeric for 8 minutes. Strain with cold water and put aside.
  • Heat the oil with the butter and add your onions and spices from STEP 1 fry onions until brown . Add your potatoes , garlic and ginger and cook and stir for a few minutes adding a dash of water to prevent from burning .
  • Next add your chicken and a cup and a half of ater and cook on medium heat for 20 minutes, stirring when required .
  • Next add the cooked rice and lentils ...close with lid and simmer on low heat for 20minutes . Switch of the stove , give one good stir, close the lid and it's ready to serve. Add fresh coriander before serving.
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Babootie

A delicious South African traditional dish, packed with flavour!
Course: Main Course
Servings: 6 people

Ingredients

  • 1 kg Beef Mince
  • 2 Medium Onions Chopped
  • 30 ml Olive Oil
  • 30 ml White Vinegar
  • 1 Thick Slice White Bread
  • 250 ml Milk
  • 2 Large Eggs
  • 45 ml Chutney
  • Salt to taste
  • 1 Pkt Step 1 Spices from box

Instructions

  • Fry the onions until translucent, add the spices from STEP 1 from the Babootie Spice Box and fry for 2 minutes and then add the vinegar
  • Soak the bread in the milk, then squeeze dry, set the milk aside for later
  • Add the mince and cook for 10-15min until browned
  • Lightly mix in the soaked bread, 1 egg, raisins from spice box (STEP 2) and chutney together
  • Pack into a buttered casserole dish, and the bay leaves from spice box (STEP 3), whip up the remaining milk, 1 egg and top up to 250ml with milk and carefully pour over to make a smooth layer
  • Place in a dish with warm water and bake for 45min or until custard is set

Notes

TIP: USE YOUR AIR FRYER: You can utilize your air fryer as an alternative way to bake your Babootie, as long as the dish can fit inside. Begin by preheating your air fryer at 170 degrees for 5 minutes. Afterwards, carefully place your Babootie dish inside and allow it to bake for approximately 20-25 minutes, or until the custard has set.
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Chicken Vindaloo

A hot, spicy and flavorsome Chicken Vindaloo made by marinating &simmering chicken in a spicy and flavorful marinade. Serve this with butter naan, any flatbreads, rice, flavored rice or rotis.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 people

Ingredients

MARINADE INGREDIENTS

  • 1 Step 1 packet of spices
  • 3 TBS Red Wine Vinegar
  • 3 TBS Water
  • 10 Garlic Cloves (25g)
  • 1 ½ inch Ginger (25g)

OTHER INGREDIENTS

  • 1 kg Boneless chicken (Fillets or Thighs)
  • 3 TBS Oil
  • 2 Onions (finely chopped)
  • 2 TBS Tomato Paste
  • 1 TBS Red Wine Vinegar
  • 1 tsp Sugar
  • ¼ to ½ Cup Water

Instructions

  • MAKING THE MARINADE
  • Add the spices from Step 1 in a bowl together with the Garlic and Ginger.
  • Add the vinegar and water and make a smooth paste.
  • Next add this to the cleaned cubed chicken (optional: leave whole).
  • Marinate and rest aside for at least an hour or overnight in the refrigerator to absorb the flavors.
  • HOW TO MAKE THE CHICKEN VINDALOO
  • Heat oil in a deep pot and saute the onions until golden to light brown.
  • Add 1 TBS Vinegar & 1 tsp Sugar to the onions.
  • Then add the marinated chicken and saute for 3 to 5 minutes on a mediumheat.
  • Add the 2 TBS Tomato Paste and continue to saute for another 3 to 4minutes.
  • If the chicken lets out lots of moisture, do not add water. If its to dry add the water until you get the consistency you like. If you prefer a dry curry skip the water.
  • Cover and simmer until the chicken is cooked through and fork tender.
  • Simmer until the gravy reaches a thick & semi dry stage. Taste andadd more salt if needed.
  • Serve with plain rice or naan or any other flatbread of your choice.

Notes

TIP: If you would like a hotter curry you can add the extra Chilli Spice provided in the separate packet.
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Chilli Con Carne

Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & takes them to new heights! 
First things first, whatever we call it, wherever we believe its origins lie, can we all just agree that this dish is the ultimate comfort food? Okay good. Its warm and spicy flavours just act as a soul-hugging bowl of goodness and quite frankly it never gets old.
Prep Time15 minutes
Cook Time1 hour 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people

Ingredients

  • 1 kg Ground Mince
  • 2 400g Tins Kidney Beans (drained)
  • 2 400g Tins Chopped Tomatoes
  • 250 ml Red Wine OR Beef Stock Broth
  • 3 TBS Worcestershire Sauce
  • 3 Large Cloves Garlic (finely chopped)
  • 2 Beef Stock Cubes
  • 2 TBS Tomato Paste
  • 1 Red Pepper (finely chopped)
  • 1 Step 1 Spices from Smoked Oke Box
  • Olive Oil
  • Extra Chilli Powder (Optional)

Optional Extras

  • Rice
  • Grated Cheese
  • Lime Wedges
  • Sour Cream
  • Fresh Coriander

Instructions

  • Add a splash of oil to a large pot over medium heat. Add the onion, red pepper, garlic and fry until they begin to soften and take on a tinge of golden colour.
  • Add in the mince, break it up with your wooden spoon and continue to fry over medium heat until there is no sign of pink in the meat.
  • Stir in 2TBS of tomato puree and add the red wine (or 1 cup Beef Stock). Allow to simmer for a few minutes to allow the meat to soak in the wine/stock
  • Add the canned chopped tomatoes, swill them both out with around ½ cup water each, and then add that too.
  • Add in the drained kidney beans, 2 beef stock cubes (crumbled/no water), 3 TBS Worcestershire Sauce and spices from Step 1.
  • Give it a good stir as you bring it to a simmer, making sure everything is blended. Once simmering pop on the lid, turn down the heat to low and allow to bubble away for about 1 hour 30 minutes, stirring occasionally. I know it sounds like along time but truly makes a difference.
  • Take the lid off and allow to simmer until the sauce thickens to your desired consistency(5-10 minutes or so). Adjust season/spice with extra chilli powder included in the box, salt, and pepper if needed.
  • Serve on rice with cheese or a dollop of sour cream, a sprinkle of fresh coriander and a squeeze of lime juice (optional).

Notes

Allowing the chilli to simmer on low heat for a long period of time is crucial in both the consistency and flavour of this dish. If the sauce isn't properly reduced, it will have a watery consistency and the flavours won't have developed properly. As I said, you're looking at around an hour and a half, if not longer.
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Chicken Masala Curry

One of the most simple, home-style Indian chicken curry recipes there is. This chicken masala recipe goes great with rice, chapatti, naan, and paratha. Each household is guaranteed to have its own, but this chicken curry recipe is perfect for the beginner and experts alike.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 people

Ingredients

  • 1 kg Chicken Thighs or Pieces
  • 100 ml Olive Oil
  • 2 Large Onions
  • 1 Step 1 Spices from Smoked Oke Box
  • Coriander Optional
  • Extra Heat - Chilli spice from Smoke Oke Box Optional

Instructions

  • In a pan add the olive oil and heat up for 1-2 minutes on medium heat until hot.
  • Add the finely chopped onions and cook for 3-4 minutes until slightly browned
  • Add the tin of tomatoes and cook for3-4 minutes.
  • Add the spices from Step 1. and cook for 5 minutes ensuring that you add some water so that the spices do not burn. You can add more Chilli Powder for a hotter dish.
  • Cook the spices for 5 minutes ensuring you add some water so that the spiced do not burn.
  • Add the chicken (chopped or whole)and coat with the masala before covering with a lid and allow to cook for20-30minutes.
  • Add the freshly chopped Coriander. (Optional)
  • Serve with rice or naan bread and enjoy!  

Notes

Purchase the Chicken Masala Recipe Box to make this amazing curry! 
Print Recipe

Chicken Caesar-Style Salad Jar

Creamy, crunchy and packed with protein, this Chicken Caesar-Style Salad Jar is a lighter take on a classic Caesar salad that's perfect for preparing ahead.
Layers of tender garlic chicken, crisp cucumber, juicy cherry tomatoes, Parmesan and crunchy cos lettuce are paired with a simple homemade creamy lemon, garlic and Dijon dressing.
The secret is all in the layering. Keep the creamy dressing at the bottom, the sturdier ingredients in the middle and the lettuce right at the top. Stored upright in the fridge, everything stays separate and fresh until you're ready for lunch.
Each 750 ml jar makes a satisfying meal in a jar, with plenty of lean protein and fresh vegetables. Keep your homemade croutons separate and add them just before serving so they stay beautifully crunchy.
When lunchtime comes, simply tip the jar into a bowl, scrape out that delicious creamy dressing, add the croutons, toss and enjoy.
Storage: Up to 3 days refrigerated
Prep Time10 minutes
Course: Main Course, Salad
Cuisine: Italian
Keyword: 750ml salad jar, Caesar salad in a jar, Caesar salad meal prep, Chicken Caesar salad, Chicken Caesar Salad Jar, chicken meal prep, chicken salad meal prep, easy chicken salad recipe, easy meal prep, healthy Caesar salad, healthy lunch ideas, high protein salad, make ahead lunch, meal in a jar, Salad in a Jar
Servings: 1 Person
Calories: 430kcal

Equipment

  • 1 750ml Glass jar with tight fitting lid
  • Airfryer Oven or pan can also be used

Ingredients

For the Chicken

  • 150 g cooked chicken breast cooled and cubed
  • If cooking from raw: approximately 190–200 g raw chicken breast
  • ½ tsp olive oil
  • ½ tsp prepared crushed garlic
  • Black pepper to taste

Creamy Caesar-Style Dressing

  • 2 tbsp plain Greek yoghurt
  • ¾ tbsp fresh lemon juice about 2¼ tsp
  • ½ tsp Dijon mustard
  • ½ tsp olive oil
  • ½ tsp prepared crushed garlic
  • ½ tsp finely grated Parmesan optional
  • Generous freshly ground black pepper
  • Mix everything together until smooth and creamy.
  • If the dressing seems thick that's fine — there's no need to dilute it. It will coat the salad once everything is tossed together.

For the Salad

  • 150 g cooked chicken cooled and cubed
  • ⅓ –½ cup cucumber diced
  • 5 –6 cherry tomatoes halved
  • 12 –15 g Parmesan finely grated or shaved
  • Approximately 1½–2 cups cos lettuce washed and thoroughly dried
  • ½ slice wholegrain bread toasted and cut into small croutons, optional
  • Keep the croutons separate from the jar until you're ready to eat.

Instructions

Cook the Chicken

  • Lightly coat the raw chicken breast with olive oil, prepared crushed garlic and freshly ground black pepper.
  • Air-fry at 180°C for approximately 15–18 minutes, turning halfway through.
  • Cooking time will vary according to the thickness of the chicken. If using a meat thermometer, the thickest part should reach 74°C.
  • Allow the chicken to rest for 5–10 minutes before cutting it into bite-sized cubes.
  • Allow the chicken to cool completely before adding it to the jar.
  • Make the Caesar-Style Dressing
  • Add the Greek yoghurt, lemon juice, Dijon mustard, olive oil, crushed garlic, optional Parmesan and plenty of black pepper to a small bowl.
  • Whisk until smooth and creamy.

Build Your Chicken Caesar-Style Salad Jar

  • Add the ingredients to your 750 ml jar in the following order, starting at the bottom:
  • Creamy Caesar-style dressing
  • ↓
  • Cucumber
  • ↓
  • Cherry tomatoes
  • ↓
  • Chicken
  • ↓
  • Parmesan
  • ↓
  • Cos lettuce
  • Use enough lettuce to fill the remaining space in the jar without packing it down too tightly.
  • Seal and store the jar upright in the refrigerator.
  • Don't shake the jar before storing.

Notes

🌶️ Smoked Oke Twist

For a subtle smoky kick, add ¼–½ teaspoon Smoked Oke Smoked Chilli Flakes to the chicken before air frying.
Or, for those who like a little more heat, add a small spoonful of Smoked Oke Chilli Crunch after tipping the salad into the bowl.
I'd keep the Chilli Crunch out of the jar itself so the cos lettuce and croutons remain crisp.
Print Recipe

Mexican Chicken Salad Jar Recipe

Fresh, colourful and full of smoky Mexican-inspired flavour, this Mexican Chicken Salad Jar is a healthy, protein-packed lunch that's easy to prepare ahead and grab straight from the fridge.
Layers of tender chicken, black beans, sweetcorn, crunchy peppers and juicy tomatoes are topped with fresh lettuce and paired with a creamy lime, cumin and smoked paprika dressing.
The secret is in the layering. Keep the dressing at the bottom, sturdy ingredients in the middle and fresh leaves at the top. Stored upright in the fridge, your salad stays fresh and ready for lunch for approximately 3–4 days.
Each 750 ml jar makes a complete meal in a jar, combining lean protein, vegetables, beans and plenty of flavour. Add fresh avocado just before eating for an extra creamy finish.
When lunchtime comes, simply tip it into a bowl, add your avocado, toss everything through the dressing and enjoy.
Easy prep. Make ahead. Healthy lunch sorted.
Prep Time10 minutes
Course: Main Course, Salad
Cuisine: Mexican
Keyword: 750ml salad jar recipe, Additional SEO keywords/keyphrases: Mexican chicken salad, chicken and black bean salad, chicken avocado salad, chicken salad meal prep, easy chicken lunch recipe, easy meal prep lunch, healthy chicken salad, healthy lunch ideas, healthy Mexican chicken salad, high protein salad jar, make ahead lunch, meal in a jar, Mexican chicken meal prep, Mexican salad jar, Mexican salad recipe., salad in a jar recipe
Servings: 1 person
Calories: 450kcal

Equipment

  • 1 750ml Glass Jar with a tight fitting lid

Ingredients

For the Chicken

  • 150 g Cooked chicken breast cooled and cubed
  • If cooking from raw: approximately 190–200 g raw chicken breast
  • ½ tsp Olive oil
  • ½ tsp Prepared crushed garlic
  • ¼ tsp Ground cumin
  • ¼ tsp Smoked paprika
  • Salt & Black pepper to taste

Creamy Lime Dressing

  • 2 tbsp Plain Greek yoghurt
  • 1 tbsp Fresh lime juice
  • ¼ tsp Ground cumin
  • ¼ tsp Smoked paprika
  • ¼ tsp Prepared crushed garlic
  • Black pepper to taste
  • Pinch of chilli flakes optional

For the Salad

  • ¼ cup Black beans drained and thoroughly rinsed
  • ¼ cup Sweetcorn drained
  • ¼ cup Red or yellow pepper diced
  • ¼ cup Cherry tomatoes halved
  • 150 g Cooked chicken cubed
  • Approximately 1½–2 cups lettuce washed and thoroughly dried
  • ¼ Avocado to add fresh when serving

Instructions

Cook the chicken

  • Lightly coat the raw chicken breast with olive oil, crushed garlic, cumin, smoked paprika and black pepper.
  • Air-fry at 180°C for approximately 15–18 minutes, turning halfway through.
  • Cooking time will vary according to the thickness of the chicken. If using a thermometer, the thickest part should reach 74°C.
  • Allow the chicken to rest for 5–10 minutes, then cut into bite-sized cubes.
  • Allow it to cool completely before putting it into the jar.

Make the dressing

  • Combine the Greek yoghurt, lime juice, cumin, smoked paprika, crushed garlic and black pepper.
  • Add a pinch of chilli flakes if you'd like a little more heat.
  • Mix until smooth.

Build Your Mexican Chicken Salad Jar

  • Add the ingredients to your 750 ml jar in the following order, starting at the bottom:
  • Creamy lime dressing
  • ↓
  • Black beans
  • ↓
  • Sweetcorn
  • ↓
  • Diced peppers
  • ↓
  • Cherry tomatoes
  • ↓
  • Chicken
  • ↓
  • Lettuce
  • Fill the remaining space with lettuce so the jar is nicely full, but don't squash the leaves tightly.
  • Put the lid on and store the jar upright in the refrigerator.
  • Don't shake the jar before storing.
Print Recipe

Greek Lemon Chicken Salad Jar Recipe

Fresh, colourful and packed with flavour, this Greek Lemon Chicken Salad Jar is an easy, healthy lunch that you can prepare ahead and simply grab from the fridge when you need it.
Layers of tender lemon and garlic chicken, chickpeas, crisp cucumber, juicy cherry tomatoes, Kalamata olives and creamy feta are finished with fresh rocket and a zesty homemade lemon & oregano dressing.
The clever part is all in the layering. With the dressing at the bottom and the fresh leaves safely at the top, the ingredients stay separate and crisp while stored upright in the fridge. Properly prepared and refrigerated, the jar can be made up to 3–4 days ahead, making it ideal for weekly meal prep, work lunches or busy days when you want something healthy ready to go.
Each 750 ml jar is a complete meal in a jar, with plenty of protein, fresh vegetables and satisfying flavour — approximately 450 calories and 45 g of protein per serving.
When lunchtime arrives, simply tip the jar onto a plate or into a bowl, toss everything through the lemony dressing and enjoy.
Easy to prep. Easy to store. Healthy, fresh and ready when you are.
Prep Time15 minutes
Course: Salad
Cuisine: Greek
Keyword: 750ml salad jar recipe, chicken salad meal prep, Chicken Salar Jar, easy lunch meal prep, Greek, Greek chicken salad, Greek chicken salad jar, Greek salad with chicken, healthy chicken lunch, healthy meal prep South Africa., healthy salad jar recipe, high protein salad jar, lemon chicken salad, lemon oregano chicken salad, make ahead lunch ideas, Meal Prep, meal prep salad jars, Salad in a Jar, salad in a jar recipe
Servings: 1 person
Calories: 450kcal

Equipment

  • 1 750ml jar with tight fitting lid
  • Airfryer You can also use an oven or pan

Ingredients

For the chicken

  • 150 g Cooked chicken breast cooled and cubed
  • If cooking from raw: approximately 190–200 g raw chicken breast
  • ½ tsp Olive oil
  • ½ tsp Prepared crushed garlic
  • Black pepper

Lemon & Oregano Dressing

  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • ½ tsp Red wine vinegar
  • ½ tsp Dried oregano
  • ½ tsp Prepared crushed garlic
  • Black pepper to taste

For the salad

  • 3 tbsp Chickpeas drained and rinsed
  • ⅓ cup Cucumber diced
  • ⅓ cup Cup cherry tomatoes halved
  • 2-3 Kalamata olives rinsed and thinly sliced
  • 10-12 g Feta crumbled
  • 1½–2 cups Rocket or mixed salad leaves washed and thoroughly dried

Instructions

Method

  • If starting with raw chicken, lightly coat the chicken breast with the olive oil, garlic and black pepper.
  • Air-fry at 180°C for approximately 15–18 minutes, turning halfway, until cooked through. The thickest part should reach 74°C.
  • Rest for 5–10 minutes, cut into bite-sized cubes and allow to cool completely before assembling the jar.
  • For the dressing, combine the olive oil, lemon juice, red wine vinegar, oregano, garlic and black pepper.

Layer Your Jar

  • Add the ingredients to your 750 ml jar in this order, from bottom to top:
  • Lemon & oregano dressing
  • ↓
  • Chickpeas
  • ↓
  • Cucumber
  • ↓
  • Cherry tomatoes
  • ↓
  • Sliced olives
  • ↓
  • Chicken
  • ↓
  • Crumbled feta
  • ↓
  • 8. Rocket / salad leaves
  • Use enough leaves to fill the remaining space without crushing them.
  • Seal the jar and store it upright in the fridge — don't shake it.
  • When you're ready to eat, tip everything into a bowl or onto a plate, toss through the dressing and enjoy.

Notes

🌶️ Smoked Oke Twist

For a little extra smoke and heat, season the chicken with ½ teaspoon Smoked Oke Smoked Chilli Flakes before cooking, or add a small spoonful of Smoked Oke Chilli Crunch when serving.
Smoked Oke
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