Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing

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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.

Julia Clancy

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Egg-Free Gluten-Free

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Ingredients

1 (8 ounce) boneless, skinless chicken breast, trimmed
4 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus 1/4 teaspoon, divided
2 small lemons, thinly sliced and seeded
1 cup low-sodium chicken broth
½ cup quinoa
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

Directions

Preheat oven to 425 degrees F.
Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/8 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 degrees F and the lemons are browned, 7 to 9 minutes more.
Meanwhile, 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.
Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.
Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and the remaining 3 tablespoons oil and 1/4 teaspoon salt.
Shred the chicken. Add the chicken, the remaining lemon slices, the broccoli, the quinoa, arugula, walnuts, cranberries and mint to the dressing; toss to combine.

Originally appeared: EatingWell Magazine, November/December 2018

Nutrition Facts (per serving)

481	Calories
27g	Fat
43g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 481
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 8g	28%
Total Sugars 19g
Added Sugars 12g	24%
Protein 22g	43%
Total Fat 27g	34%
Saturated Fat 3g	16%
Cholesterol 31mg	10%
Vitamin A 1070IU	21%
Vitamin C 63mg	70%
Folate 66mcg	17%
Sodium 366mg	16%
Calcium 140mg	11%
Iron 3mg	18%
Magnesium 83mg	20%
Potassium 585mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing

Ingredients

Directions

Nutrition Facts (per serving)

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