Broccoli Chicken Salad

Yield: 6 servings

Ingredients:

  • 1 cup quinoa, rinsed
  • 1 lb chicken breast
  • salt and pepper
  • 1 lemon, juice and zest
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 3 T honey
  • 3 T apple cider vinegar
  • 1 large bunch broccoli (about 1½ pounds)
  • 1 medium apple
  • 1/2 cup dried cranberries
  • 4 oz goat cheese, feta, or cheese of your choice (optional)

Directions:

  1. Preheat oven to 350. Slice chicken into small, even-sized pieces and arrange on a baking sheet. Sprinkle with salt and pepper and bake for 20 minutes.
  2. When you’ve got the chicken in the oven, cook quinoa on the stovetop, according to package directions.
  3. While the chicken is baking and the quinoa is cooking, make dressing. In a large mixing bowl, grate the zest of a lemon, and then cut the lemon in half to add the juice. Add the olive oil, mustard, honey, and apple cider vinegar and whisk to combine—season with salt and pepper to taste.
  4. Peel off the stem of the broccoli and trim any dry ends. Finely chop the broccoli and add it to the dressing. Core and chop the apple into small pieces, and combine it with the broccoli mixture.
  5. Add the cooked quinoa and cooked chicken (you can chop it up more finely if desired) to the broccoli and apple mixture and toss to combine. Add cranberries and cheese.
  6. Mix everything and serve. Store refrigerated.