Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing

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Step 1

1. Preheat oven to 425 degrees

Step 2

2. Place chicken on one side of a rimmed baking sheet. Drizzle with one tablespoon of oil and sprinkle with salt. Roast for 10 minutes

Step 3

3. Please lemon slices on the other side of the baking sheet. Roast, turning once until a thermometer reaches 160 degrees and lemons are browned,7 to 9 minutes more

Step 4

4. Meanwhile, bring both and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered for 10 minutes

Step 5

5. Cut broccoli florets to the stems. Trim peel and thinly slice the stems and chop the florets into bite sized pieces

Step 6

6. Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and remaining 3 tablespoons oil and 1/4 teaspoon salt

Step 7

7. Shred the chicken and add along with remaining lemon slices, broccoli, quinoa, arugula, walnuts, cranberries and mint to the dressing. Toss to combine