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This Jennifer Aniston Salad is inspired by the viral salad recipe making the rounds on the internet. This version is higher in protein and is naturally gluten-free. It’s the perfect meal prep lunch!
This salad is loaded with texture and crunch. Thanks to the fresh herbs and easy lemon vinaigrette, it’s reminiscent of tabbouleh. You can customize it to use any veggies and nuts you have on hand.
If you need a dairy-free salad, omit the cheese or use a vegan feta that you love.
Ingredients You’ll Need
This famous salad took the internet by storm after Jennifer Aniston shared a peek at her “perfect salad” on Living Proof’s Instagram page. On that post, she noted that it’s made with bulgur, cucumber, garbanzo beans, parsley, mint, red onion, feta, and pistachios.
This combination of flavors tastes amazing!
Why you’ll love it
Since Jennifer Aniston has also famously followed the Zone Diet, which promotes eating 30% protein at meals, this recipe variation has been tweaked to meet that guideline. It’s also gluten-free when you use quinoa instead of bulgur wheat.
With added chicken breasts (or baked tofu), this recipe is an excellent source of protein and fiber. It’s the perfect make-ahead lunch you can eat straight from the fridge.
Feel free to add other veggies or herbs you enjoy, like cherry tomatoes, fresh dill, basil, or cilantro.
How to Make the Jennifer Aniston Salad
Start by rinsing 3/4 cup dry quinoa in a fine mesh strainer under running water. Rinse until you see no more bubbles or foam on top.
Then, transfer the quinoa to a small saucepan and cover it with 1 1/4 cups of water.
Bring the liquid to a boil over high heat on the stovetop. Once it’s boiling, lower the heat and cover the pot with a lid. Let it simmer for 10 minutes. Then, remove it from the heat, but keep the lid on the pot for 5 more minutes.
This is how to cook perfect quinoa.
In a large bowl, combine:
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Stir well to mix the salad dressing. If you haven’t already, finely chop the veggies and herbs.
Along with the cooked quinoa, you’ll need to add:
- 1 medium cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/3 cup feta cheese
- 1/3 cup pistachios (roasted & salted)
- One (15 oz.) can chickpeas, drained and rinsed
- 16 ounces of cooked chicken breasts, cut into bite-sized pieces
Stir the salad ingredients together and season with additional salt, if needed. Depending on the saltiness of the feta, or if you omit it, you may need to add up to a 1/2 teaspoon more salt.
You can enjoy this salad immediately or store it in an airtight container in the fridge for up to four days.
Looking for more packed lunch ideas? Try Quinoa Black Bean Salad, Vegetarian Cobb Salad, or the Best Lentil Salad for more options.
How to calculate Protein Percentage
Multiply the grams of protein per serving by 4. (Because there are 4 calories per gram of protein.) Take that number and divide it by the total calories per serving. If the result is .20 that means the recipe is 20% protein. If the result is .30 that means the recipe is 30% protein.
Ingredients
- ¾ cup uncooked quinoa
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 garlic clove , minced
- fine sea salt and black pepper
- 1 medium cucumber , chopped
- ½ small red onion
- 1 (15 oz.) can chickpeas , rinsed and drained
- ½ cup flat-leaf parsley , chopped
- ¼ cup fresh mint , chopped
- 16 ounces cooked chicken , shredded or cubed
- ⅓ cup feta , crumbled
- ⅓ cup roasted pistachios
Instructions
- Place the dry quinoa in a fine mesh sieve and rinse it under running water until you see no foam or bubbles on top. (This helps to remove any bitter flavor.) Transfer the rinsed quinoa to a small saucepan and cover it with 1 ¼ cups water. Bring the liquid to a boil. Once it's boiling, cover the pot with a lid and set the heat to low. Cook for 10 minutes. When the timer goes off, remove the pot from the heat, but keep the lid on for 5 more minutes. Then, fluff the quinoa with a fork and set it aside to cool.
- In a large bowl, add the olive oil, lemon juice, garlic, 1 teaspoon of fine sea salt, and a ½ teaspoon ground black pepper. Stir briefly to combine.
- To the bowl of dressing, add the chopped cucumber, red onion, drained chickpeas, parsley, and mint. Add the slightly cooled quinoa and stir well. Then add the chicken, feta, and pistachios. Season with additional salt, as needed. (Add a 1/4 teaspoon at a time to avoid overseasoning.)
- This salad is ready to serve immediately, or you can store it in the fridge to chill. It can be stored in an airtight container in the fridge for up to 4 days. Divide it into 4 separate containers for an easy meal prep option.
Notes
Nutrition
If you try this version of the Jennifer Aniston salad, please leave a comment and star rating below letting me know how you like it.
