Jennifer Aniston Salad (High Protein!)
User Reviews
5
Jennifer Aniston Salad (High Protein!)
Description
Jennifer Aniston Salad (High Protein!) features a base of cooked quinoa mixed with shredded chicken and chickpeas, which together provide substantial protein. The salad incorporates fresh, crunchy vegetables including chopped cucumber and red onion, along with herbs like flat-leaf parsley and mint for freshness. A lemon-juice and olive oil dressing is enhanced with minced garlic, seasoned with sea salt and black pepper. The addition of crumbled feta cheese and roasted pistachios introduces creamy and crunchy textures. This combination results in a salad that balances hearty protein sources with bright and fresh flavors.
The preparation involves rinsing and cooking quinoa until fluffy, then combining it with the dressing and vegetables before folding in the proteins and toppings. The salad is ready to serve immediately after assembly, making it suitable for quick meals or meal prep.
The salad provides a mix of textures from the soft quinoa and chicken to the crunchy nuts and fresh veggies. The dressing’s lemon and garlic notes tie the ingredients together. This dish offers a portable, nutritious option for lunches or light dinners and can be varied by substituting chicken with tofu or edamame for a vegetarian version, though with less protein.
Ingredients
- ¾ cup quinoa uncooked
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 garlic minced, clove
- sea salt fine
- black pepper fine
- 1 medium cucumber , chopped
- ½ small red onion
- 1 (15 oz.) can chickpeas , rinsed and drained
- ½ cup flat-leaf parsley , chopped
- ¼ cup mint chopped, fresh
- 16 ounces chicken shredded or cubed, cooked
- ⅓ cup feta cheese crumbled
- ⅓ cup pistachios roasted
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
- The nutrition estimate assumes 8 cups total salad, with one serving about 2 cups and approximately 30% of calories from protein.
- To make this salad vegetarian, replace the baked chicken with baked tofu or edamame, noting these plant proteins provide less protein per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 43g | 86% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 96mg | 32% |
| Sodium | 532mg | 22% |
| Potassium | 866mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 168mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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