Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Layer it up and it stays crisp until lunch.
Equipment: Large lidded jar
Measures and names
Ingredients
- 1 cooked chicken breast, sliced
- 1 tbsp olive oil
- a squeeze of lemon (dressing)
- Handful of cherry tomatoes, halved
- 5cm cucumber, diced
- ¼ red onion, sliced
- 30 g cheddar or feta, cubed
- 2 handfuls of salad leaves
Method
- Spoon the dressing into the bottom of a jar.
- Layer the tomatoes, cucumber and onion on top, then the chicken and cheese.
- Pack the salad leaves in last, keeping them away from the dressing.
- Seal and chill. Tip into a bowl, or shake, when ready to eat. Taste before adding salt — feta already seasons the dish.
Swaps and tips
Keeping the dressing at the bottom and leaves at the top stops everything going soggy. Any cooked protein works in place of chicken.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 50 g | 6 g | 2 g | 28 g | 482 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
