Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing
A go-to recipe from my personal kitchen notebook — structured for clarity so it’s easy to cook from your laptop, tablet, or phone.
Category
Dinner
Servings
4
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Ingredients
- 1 (8 ounce) boneless
- skinless chicken breast
- 4 tbsp extra-virgin olive oil
- ⅛ tsp salt plus 1/4 tsp
- 2 small lemons
- 1 cup low-sodium chicken broth
- ½ cup quinoa
- 8 ounces broccoli
- ¼ cup red-wine vinegar
- 1 tbsp Dijon mustard
- 2 cups arugula
- ¾ cup chopped walnuts
- ½ cup dried cranberries
- ½ cup chopped fresh mint
Instructions
-
1
Preheat oven to 425°F.
-
2
Place chicken on a rimmed baking sheet, drizzle with 1 tbsp oil, and sprinkle with 1/8 tsp salt.
-
3
Roast for 10 minutes.
-
4
Add lemon slices to the baking sheet and roast for another 7-9 minutes.
-
5
Meanwhile, bring broth and quinoa to a boil.
-
6
Simmer until liquid is absorbed.
-
7
Let stand for 10 minutes.
-
8
Chop broccoli into bite-size pieces.
-
9
Chop half of the roasted lemon slices and mix with vinegar, mustard, 3 tbsp oil, and remaining 1/4 tsp salt.
-
10
Shred chicken and toss with broccoli, quinoa, arugula, walnuts, cranberries, mint, and dressing.