Description
Mediterranean-inspired Jennifer Aniston Salad bursts with fresh flavors and wholesome ingredients. Crisp quinoa, crunchy chickpeas, and zesty herbs create a refreshing lunch you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked quinoa
- 2 cups shredded or chopped cooked chicken
- 1 (15 ounces) can chickpeas, drained and rinsed
- 1 cup chopped roasted pistachios
- 4 ounces crumbled feta cheese
Fresh Vegetables and Herbs:
- 1 small cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup finely chopped fresh Italian parsley
- 1/2 cup finely chopped fresh mint leaves
Dressing Ingredients:
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fine salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the vibrant lemon dressing by whisking together lemon zest, fresh lemon juice, extra-virgin olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl or sealed jar until smooth and well-blended. This dressing can be made up to three days in advance.
- Cook quinoa according to package instructions using water or chicken broth. Allow quinoa to cool completely to room temperature, which can be done up to three days ahead for convenient meal preparation.
- In a large mixing bowl, combine the cooled quinoa with shredded cooked chicken, drained chickpeas, diced cucumber, finely chopped red onion, fresh parsley, and mint leaves. Gently fold in roasted pistachios and crumble feta cheese throughout the mixture.
- Vigorously shake or whisk the prepared dressing to re-emulsify just before serving. Drizzle the dressing over the salad and toss gently using hands or a large spoon to ensure every ingredient is evenly coated with the zesty dressing.
- For storage, transfer any remaining salad to an airtight container and refrigerate. The salad maintains its freshness for up to two days, making it an excellent make-ahead meal option for quick lunches or dinners.
Notes
- Customize the dressing by swapping honey with agave nectar for a vegan-friendly option, keeping the zesty lemon and olive oil base vibrant and tangy.
- Toast quinoa in a dry skillet before cooking to enhance its nutty flavor and add a delightful depth to the overall salad profile.
- Prep ingredients in advance and store separately to maintain crisp textures, preventing soggy vegetables and preserving the salad’s fresh appeal.
- Replace chicken with grilled tofu or roasted chickpeas for a completely plant-based version that doesn’t compromise on protein or taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 30 mg