Chicken Shawarma Salad Jars

A make-ahead lunch that actually stays fresh

If you’ve ever prepped salads with the best intentions, only to open the fridge a couple days later to soggy lettuce and watery dressing, you’re not alone. This is exactly why salad jars are such a game-changer and this Chicken Shawarma Salad Jar is one of my favourite examples of how well they can work when built properly.

This recipe gives you bold, warming flavours, plenty of protein, and a creamy tahini dressing, all layered in a way that allows you to prep several days of lunches with the dressing already added. No extra containers, no last-minute assembly, no compromise on texture. It’s simple, satisfying, and realistic for busy weeks.

Why This Works as a Salad Jar

The secret isn’t just the ingredients, it’s the order. When you layer thoughtfully, each ingredient protects the next:

• The dressing stays at the bottom

• Firm vegetables create a barrier

• Protein absorbs flavour without breaking down

• Greens stay dry and crisp until the moment you eat

The result is a lunch that tastes just as good on day three as it did on day one.

Chicken Shawarma Salad Jar Recipe

Makes

4 hearty salad jars (thats FOUR packed ahead lunches in in the time it takes to make ONE!!)

Prep time: about 30 minutes

Shawarma Chicken

• 1¼ lbs chicken breast, diced into cubes

• ½ tsp sea salt

• ½ tsp black pepper

• ½ tsp cinnamon

• ½ tsp turmeric

• 2 tbsp cumin

• 2 tbsp extra virgin olive oil

Tahini Dressing

• ¼ cup tahini

• 2 tbsp water (plus more as needed)

• Juice of ½ lemon

• Optional: 1 small clove garlic, minced

Salad Components

• 6 leaves romaine lettuce, chopped

• 2 tomatoes, diced

• 1 cucumber, diced

• ¼ cup fresh parsley, chopped

Instructions

Start by preparing the chicken. In a bowl, combine the diced chicken with sea salt, black pepper, cinnamon, turmeric, cumin, and olive oil. Toss until the chicken is evenly coated.

Heat a skillet over medium heat and cook the chicken for about 10 minutes, stirring occasionally, until fully cooked and lightly golden. Remove from heat and allow the chicken to cool completely before assembling the jars. This step matters for keeping the greens fresh.

While the chicken cools, prepare the dressing. Whisk together tahini, water, and lemon juice until smooth and creamy. Adjust with a little more water if needed so it’s pourable but still thick. Add garlic if using.

Wash and chop all vegetables.

How to Assemble the Salad Jars (No Soggy Lettuce)

Use wide-mouth mason jars (500–750 mL works well). Layer in this exact order:

1. Dressing- Spoon 2–3 tablespoons of tahini dressing into the bottom of each jar.

2. Firm Vegetables- Add diced cucumber and tomato directly on top of the dressing. These hold up well and protect the greens.

3. Protein- Add the cooled shawarma chicken. This layer absorbs flavour over time without becoming mushy.

4. Fresh Herbs- Sprinkle chopped parsley over the chicken.

5. Greens- Finish with chopped romaine lettuce, lightly packed at the top.

Seal tightly and store upright in the fridge.

Storage & Serving

• Keeps well for 3–4 days in the refrigerator

• Best texture within the first 72 hours

• When ready to eat, shake the jar well or pour into a bowl. Everything gets evenly coated, and the lettuce stays crisp.

Optional Variations

• Vegetarian: Swap chicken for cooked chickpeas

• Extra creamy: Add a thin layer of hummus just above the dressing

• Extra crunch: Add radish or red onion to the veggie layer

A Meal Prep That Actually Supports Real Life

This is the kind of prep that makes eating well feel doable instead of overwhelming. One simple cooking session, a few jars in the fridge, and your lunches are handled for days, balanced, nourishing, and genuinely enjoyable.

No soggy salads.

No last-minute stress.

Just real food, built to work with your life.

ENJOY!!