Roasted Chicken & Vegetable Quinoa Salad

Step 1: Preheat oven to 475 degrees F.

Step 2: Mash garlic and 3/4 t. salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 t. fennel seeds and 1/4 t. pepper.

Step 3: Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 T. of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

Step 4: Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 5: Combine chicken, 2 t. of the oil mixture, the remaining 1 t. fennel seeds and 1/4 t. each salt and pepper in the medium bowl. Toss to coat.

Step 6: Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F., 8 to 10 minutes more.

Step 7: Whisk vinegar into the remaining oil mixture. Add escarole (or green of choice) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.