Quinoa Chicken Broccoli Salad with Roasted Lemon Dressing
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
Instructions
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