The Jennifer Aniston Salad Recipe
According to an old Instagram post she made, Jennifer Aniston loves this combination of ingredients. The salad is nutritious, and I made it even more well rounded, delicious, and higher in protein by stirring in some shredded chicken and boosting the lemony flavor of the vinaigrette.
Ingredients
- 2 teaspoonslemon zest (~1 medium lemon)
- ½ cupfresh lemon juice (juice of 3-4 lemons)
- ⅓ cupextra-virgin olive oil
- 1 tablespoonhoney or maple syrup
- 1 teaspoondijon mustard
- ¾ teaspoonfine salt
- ⅛ teaspoonblack pepper
- 2 cupscooked quinoa
- 2 cupsshredded or chopped cooked chicken
- 1can chickpeas, drained and rinsed
- 1 smallcucumber, diced (about 1 cup)
- ½ mediumred onion, finely chopped (1 cup)
- ½ cupfinely chopped fresh italian parsley (may sub fresh curly parsley or cilantro)
- ½ cupfinely chopped fresh mint leaves
- 1 cupchopped roasted pistachios
- 4 ozcrumbled feta cheese (1 cup)
Directions
- 1
In a small bowl or a jar with a tight-fitting lid, combine the dressing ingredients. Whisk or shake vigorously. Dressing may be prepared up to 3 days in advance.
- 2
Prepare quinoa according to package directions, using water or chicken broth as the liquid. Allow quinoa to cool to room temperature. Quinoa may be prepared up to 3 days in advance.
- 3
In a large bowl, combine the cooked quinoa, cooked chicken, chickpeas, cucumber, red onion, fresh parsley, fresh mint, pistachios, and feta; toss to mix the ingredients.
- 4
Re-whisk or re-shake the dressing, then pour it over the salad ingredients. Toss until well coated.
- 5
Store leftover salad in an airtight container in the refrigerator for up to 2 days.