lunch/dinner meal prep, salads

Strawberry Quinoa Salad with Chicken: Meal Prep That’s Anything But Boring

May 10, 2025

This strawberry quinoa salad with lemon dressing, basil, feta, and oven-baked chicken is anything but boring! A perfect fresh and flavorful gluten-free meal prep

Creator: Leslie Stokes

Okay, let’s talk about quinoa salads. I know they have a bit of a reputation for being bland or “health food-y” in a way that makes you feel like you’re punishing yourself instead of enjoying your lunch. But I’m here to flip that narrative. This Strawberry Quinoa Salad with Chicken is fresh, vibrant, a little sweet, a little salty, and way more exciting than whatever you were about to toss in a Tupperware.

I created this recipe for meal prep, and I’ve been hooked ever since. It’s light but filling, colorful but not complicated, and honestly—it tastes like a farmers market summer day in every bite. It’s one of those salads that just makes you feel good and satisfied. And the best part? It holds really well for three days, so you can prep it on Sunday and actually look forward to lunch until midweek.

The Ingredients That Make It Work

Let’s break it down. We start with 1 cup of cooked quinoa—this is the base that keeps everything gluten-free and gives you those complex carbs and fiber to keep you full. Quinoa is such a great option for meal prep because it holds its texture even after being refrigerated and it soaks up dressing so well without getting soggy.

Next comes the fresh, crunchy cucumber (1 ½ cups), which balances the sweetness of the chopped strawberries (also 1 ½ cups). I love using strawberries in savory salads—it gives this beautiful pop of natural sweetness that pairs perfectly with the saltiness of feta cheese (I used about ½ cup) and the sharpness of finely chopped shallots (¼ cup).

I also toss in a handful of chopped basil, which is a game changer here. It gives the whole salad this herbaceous brightness and really brings out the flavor of the lemon dressing.

The Dressing That Pulls It All Together

Speaking of dressing—it’s the same lemon-honey vinaigrette I used for my summer melon salad a few days ago, and it deserves a permanent spot in your fridge. It’s just ¼ cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 tablespoon honey, with salt and pepper to taste. It’s tangy, sweet, and citrusy in the best way, and it ties everything in the salad together without overpowering the flavors.

The Chicken That Makes It a Meal

Now let’s talk protein. This salad is delicious on its own, but I’m always looking for ways to make sure my meals are balanced and will actually keep me going all afternoon. So I top it with my basic baked chicken breast recipe that I use for everything. It’s one of those “set it and forget it” kind of methods that works every single time:

Slice 2 chicken breasts in half to make cutlets
Drizzle with olive oil and honey
Sprinkle with garlic powder, salt, and pepper
Bake at 400°F for about 18–20 minutes, flipping halfway

It always comes out juicy, flavorful, and perfect for slicing up over salads, bowls, wraps—you name it. The sweetness from the honey plays so nicely with the strawberries in the salad, too.

Meal Prep Tips

Here’s the thing: even though this salad is packed with fruit and herbs, it actually holds up really well for meal prep—as long as you keep a few things in mind:

Let your quinoa and chicken cool completely before mixing everything together. This helps keep the basil fresh and stops the feta from melting.
Store in airtight containers—this recipe makes 4 servings, and it’ll stay good for up to 3 days. After that, the strawberries start to soften and the salad loses that fresh texture.
Don’t overdress—if you’re prepping this ahead of time, use just enough dressing to coat the quinoa, and store extra on the side to drizzle right before serving for maximum flavor.

Why I Love This Salad (and You Will Too)

I’ve been on a big salad-for-lunch kick lately, and I’ll be the first to admit: it’s easy to get bored. But this one? I genuinely look forward to eating it. Every bite is flavorful—sweet strawberries, salty feta, the zip of shallots, the tang of lemon, juicy chicken. It doesn’t feel like a sad desk lunch, it feels like something you’d be excited to eat on a sunny patio.

And if you’re feeding your family? This is a great way to sneak in some greens and grains without any complaints. You could even leave the chicken on the side and serve this as a refreshing summer side dish at a BBQ.

So the next time you’re looking for a healthy, high-protein lunch that doesn’t feel like a chore—this is it. A salad that’s light and bright, but also satisfying and flavorful.

Let me know if you try it—I love seeing your meal prep creations! And if you have other favorite fruit + grain combos, drop them in the comments. I’m always looking for new ideas.