2 cups (3/4-inch) diagonally cut carrot
2 teaspoons olive oil
1/2 teaspoon kosher salt, divided
5 tablespoons plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 tablespoons honey
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked quinoa
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups seedless red grapes, halved
1/2 cup thinly sliced green onions
1/2 cup fresh flat-leaf parsley leaves
1/2 cup toasted sliced almonds
4 cups mixed salad greens
How to Make It
Preheat oven to 450°.
Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.
Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.