Place quinoa in a sieve and rinse in cold water. Combine quinoa and 2 cups water in medium saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover and cook for 15 minutes or until quinoa is cooked and water has been absorbed. Place quinoa into a large bowl. Set aside to cool slightly.

Meanwhile, shred chicken flesh, discarding skin and bones. Peel carrots. Using a julienne peeler or knife, shred carrots into long thin strips. Plunge carrots into a bowl of iced water. Stand for 5 minutes. Drain and pat dry carrots. Add chicken, carrots, tomatoes, green onions, mint, parsley and pistachios to quinoa. Toss to combine.

To make dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Whisk until well combined. Drizzle dressing over salad, gently toss and serve with lemon wedges.