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Strawberry Quinoa Salad with Chicken

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!
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Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

For the Salad:

  • 1 cup dry quinoa
  • 1 ½ cups chopped cucumber
  • 1 ½ cups chopped strawberries
  • ¼ cup finely chopped shallots
  • Handful of chopped fresh basil
  • ½ cup crumbled feta cheese

For the Chicken:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp honey
  • ½ tsp garlic powder
  • Salt and pepper to taste

For the Dressing:

  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp honey
  • Salt & pepper to taste

Let's Make It
 

  • Cook Quinoa: Rinse quinoa and cook according to package instructions. Let cool completely.
  • Bake Chicken: Preheat oven to 400°F. Slice chicken breasts in half to create cutlets. Place on a baking sheet and drizzle with olive oil and honey. Season with garlic powder, salt, and pepper. Bake for 18–20 minutes, flipping halfway, until golden and cooked through. Let cool, then slice.
  • Assemble Salad: In a large bowl, combine cooled quinoa, cucumber, strawberries, shallots, basil, and feta. Pour over the lemon dressing and toss to coat.
  • Top & Store: Divide into 4 containers and top each with sliced chicken.
  • Storage: Keeps well in the fridge for up to 3 days.

Notes

Here’s the nutritional breakdown per serving (recipe makes 4 servings):
 
  • Calories: 398
  • Protein: 21g
  • Fat: 23.8g
  • Carbs: 26.3g
Keyword strawberry quinoa salad high protein quinoa salad summer quinoa salad meal prep healthy quinoa lunch strawberry basil salad with feta gluten-free quinoa meal prep