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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.