This earthy dish is full of protein, phytonutrients and tangy flavor that reminds us not all salads are alike. In this recipe you’ll find a satisfying health-boosting blend of roasted, chewy and crunchy ingredients made even livelier with a zesty lemon dressing.
Ingredients
- 1 boneless, skinless chicken breast or 6 chicken thighs
- 4 tablespoons extra-virgin olive oil, divided
- ⅛ teaspoon salt plus ¼ teaspoon, divided
- 2 small lemons, thinly sliced and seeded
- 1 cup chicken broth or vegetable broth
- ½ cup quinoa
- 1 head of broccoli cut into florets and then sliced down the middle
- ¼ cup red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 cups arugula or mixed greens
- ¾ cup chopped walnuts, toasted or ½ cup pumpkin seeds
- ½ cup dried cranberries
- ½ cup chopped fresh mint
Instructions
Step 1:Preheat oven to 425 degrees F.
Step 2: Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Roast for 20 minutes.
Step 3: Add the broccoli and lemon slices to the baking sheet.
Step 4: Roast for about 8-10 minutes. Lemons and broccoli should be a little browned at this stage. Chicken should be at 160 degrees if using a thermometer.
Step 5: 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.
Step 6: Chop half of the roasted lemon slices. Combine in a large bowl with vinegar, mustard, honey and the remaining 3 tablespoons olive oil and 1/4 teaspoon salt.
Step 7: Shred the cooled chicken and place it and all the other ingredients on a platter or in a large salad bowl. Pour over the dressing. Toss to combine.
Options:
Gluten-free:
Replace quinoa with ground Lupin Bean Couscous from Carrington Farms – it has the highest protein and fiber of any legume or grain. Bonus, it’s gluten free!
To prepare this salad, add 2/3 cup Lupin Bean into 2 cups boiling water for 5 minutes. Strain and season to taste.
Vegan: Replace the chicken with 1 packet of tofu.
Cut tofu into squares then marinate in 1 teaspoon of tamari or gluten free soy sauce, 1 teaspoon olive oil, 1 teaspoon of lemon juice, ½ teaspoon of chili flakes for at least half an hour. Place tofu, broccoli and lemon slices on the baking sheet and roast for 10 minutes.
Vegetarian: Replace chicken with Halloumi
Roast the broccoli and lemon slices for 10 minutes. Meanwhile, heat a non-stick frying pan or skillet over medium-high heat. Cut the halloumi into thick strips and pat the slices dry with paper towel for extra crispy edges. Dry fry for 1-2 minutes per side until golden and crunchy on the outside. No oil is required. Assemble as above.
What is Halloumi? Halloumi or haloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and occasionally cow’s milk. Its texture is described as squeaky. It has a high melting point and so it can easily be fried or grilled.
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