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A vibrant and delicious Cobb Salad Platter, shot from above, showing sections of chicken, eggs, red cabbage, and mixed greens.

Zesty Lemon Herb Chicken & Quinoa Power Salad (Meal Prep)

A vibrant, protein-packed salad featuring juicy air-fried lemon-herb chicken, fluffy quinoa, fresh vegetables, and a creamy lemon-tahini dressing, perfect for healthy meal prep throughout the week.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon-Herb Chicken
  • 1.5 lbs chicken breast boneless, skinless, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Quinoa
  • 1 cup quinoa uncooked
  • 2 cups vegetable broth or water
For the Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 2 tbsp water or more, to adjust consistency
  • 1 tbsp olive oil
  • 1 tsp maple syrup or honey
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Pinch black pepper
For the Salad Assembly & Toppings
  • 6 cups mixed greens
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 red bell pepper diced
  • 1/2 red onion thinly sliced
  • 1 (15-oz) can chickpeas rinsed and drained
  • 1/4 cup toasted slivered almonds optional, for crunch
  • 2 ripe avocados to be added fresh before serving each day

Equipment

  • Air Fryer
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • 4 Meal Prep Containers
  • Small saucepan

Method
 

Prepare the Lemon-Herb Chicken
  1. In a large bowl, combine chicken cubes with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss to coat evenly. Marinate for at least 10 minutes while you prep other ingredients, or up to 30 minutes.
Cook the Quinoa
  1. Rinse quinoa thoroughly under cold water. In a small saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Air Fry the Chicken
  1. Preheat air fryer to 375°F (190°C). Arrange marinated chicken in a single layer in the air fryer basket (cook in batches if necessary to avoid overcrowding). Air fry for 10-14 minutes, shaking the basket halfway through, until chicken is cooked through and lightly golden (internal temperature should reach 165°F/74°C).
Make the Lemon-Tahini Dressing
  1. While chicken cooks, in a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
Assemble the Salads for Meal Prep
  1. Divide the cooked quinoa and chickpeas evenly among 4 meal prep containers. Next, add the cooked lemon-herb chicken. Arrange the cherry tomatoes, diced cucumber, diced red bell pepper, and thinly sliced red onion over the quinoa and chicken in separate sections or layers.
Store and Serve
  1. Portion out the mixed greens into separate compartments or small bags to keep them fresh. Store the lemon-tahini dressing in small, individual dressing containers. When ready to eat, add the mixed greens to your container, drizzle with dressing, and add 1/2 a fresh avocado (diced) per serving. Toss and enjoy!

Notes

For best results and to prevent greens from wilting, store the dressing and mixed greens separately from the other salad components. Add fresh avocado right before serving. This salad keeps well in the refrigerator for up to 4 days. Feel free to customize with other vegetables like shredded carrots, corn, or roasted sweet potato.