5 from 12 votes
Jennifer Aniston Salad (High Protein!)
The Jennifer Aniston Salad combines quinoa, shredded chicken, chickpeas, fresh herbs like parsley and mint, cucumber, red onion, and a lemon-garlic dressing. Tossed with feta cheese and roasted pistachios, it offers a satisfying texture and a balance of bright, savory, and nutty flavors. This salad serves well as a high-protein lunch or light dinner option.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
Calories:
573 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 573
% 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.