Mushrooms, carrots and onions are roasted with garlic and fennel seeds in this roast chicken and quinoa salad. Preparing the quinoa with a little less water than is typical makes it cook more quickly and keeps it fluffier‚ perfect for soaking up the sherry-vinegar dressing in this salad. Serve with garlic-rubbed toast.

Lia Huber
Source: EatingWell Magazine, September/October 2015


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475 degrees F.

  • Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

  • Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

  • Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

  • Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.

  • Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

515.6 calories; protein 33.6g 67% DV; carbohydrates 43g 14% DV; exchange other carbs 3; dietary fiber 9.7g 39% DV; sugars 7.8g; fat 23.6g 36% DV; saturated fat 3.6g 18% DV; cholesterol 62.7mg 21% DV; vitamin a iu 12383.4IU 248% DV; vitamin c 14.6mg 24% DV; folate 252.1mcg 63% DV; calcium 137.9mg 14% DV; iron 4.5mg 25% DV; magnesium 144.3mg 52% DV; potassium 1242mg 35% DV; sodium 711.2mg 28% DV; thiamin 0.4mg 41% DV.