Toss bread, bacon and oil together in a bowl. Transfer to tray and bake for 12 minutes or until crisp and golden. Set aside to cool.
Meanwhile, boil your eggs and then once cooked set them in cold water. Add sprouts to same pan and blanch for 30 seconds. Drain and refresh in cold water. Peel eggs and slice.
Combine aioli and lemon juice together to season. Layer lettuce, sprouts, egg, chicken, bacon and bread into 3 jars, adding dressing as you go. Secure with lids and refrigerate until ready to eat.
