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Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing
“Roasting lemons mellows their tartness and creates a layer of caramelized flavor that pairs well with the raw broccoli and savory quinoa in this healthy chicken dinner salad. Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.”
8 ounces broccoli with stems (about 1 medium head)
¼ cup red-wine vinegar
1 tablespoon Dijon mustard
2 cups arugula
¾ cup chopped walnuts, toasted
½ cup dried cranberries
½ cup chopped fresh mint
1Preheat oven to 425°F.
2Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with ⅛ teaspoon salt. Roast for 10 minutes. Place lemon slices on the other side of the baking sheet. Roast, turning once, until an instant-read thermometer inserted into the thickest part of the chicken reaches 160°F and the lemons are browned, 7 to 9 minutes more.
3Meanwhile, bring broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
4Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.
5Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and the remaining 3 tablespoons oil and ¼ teaspoon salt.
6Shred the chicken. Add the chicken, the remaining lemon slices, the broccoli, the quinoa, arugula, walnuts, cranberries and mint to the dressing; toss to combine.