Alternatively titled, “The One with the New Lunchtime Obsession.”
I don’t know about you but anytime I hear the name “Jennifer Aniston” followed by pretty much anything else, I’m in. If it works for Jennifer Aniston, it works for me!
That said, I recently stumbled upon a dish that Jen once described as her “perfect salad” and I couldn’t resist making it the very same day. Ding, ding, ding – we had a winner!
The Jennifer Aniston Salad is fresh, crunchy, healthy, and packed with plant-based protein. I’ve been eating it on repeat as a light lunch and protein-filled snack after a challenging workout.
Could this salad BE any more health goddess-esque?!
Watch How to Make It!
Not THAT Salad
If you’re a Friends television show fanatic then you probably know that Jennifer Aniston reports that she ate the same salad every day for 10 years with co-stars Courteney Cox and Lisa Kudrow while filming the series.
THIS salad is not THAT salad.
The salad Jen ate on the set of Friends was a Cobb Salad, while this salad is a riff on a tabbouleh. She shared it years ago on Instagram with the caption “My perfect salad”, and was nice enough to also list the ingredients that were inside her bowl. Celebrities — they’re just like us!
What’s in the Jennifer Aniston Salad
- Quinoa: The salad Jen shared on Instagram was bulgur wheat-based but since bulgur isn’t gluten free, I swapped it with cooked quinoa instead. Quinoa is a nutrient-dense seed, not a grain, and is a great source of plant-based protein, minerals, and antioxidants.
- Chicken or Vegetable Stock: I recommend you cook the quinoa in chicken stock or chicken broth instead of water to give it more flavor. Opt for vegetable broth or stock to keep this recipe vegetarian.
- Chickpeas: Chickpeas, also called garbanzo beans, are high in fiber and protein. I use low-sodium, canned chickpeas for convenience.
- Cucumber: Diced English cucumber provides a fresh, satisfying crunch and doesn’t need to be peeled nor seeded first. Feel free to use regular or persian cucumbers instead.
- Red Onion: Minced red onion adds a nice, spicy crunch to this quinoa salad. If you’re sensitive to raw onion, chopped green onion tastes great too.
- Fresh Herbs: Both fresh mint and fresh parsley totally stand out in this recipe. If you’re hesitant about the mint, especially, PLEASE give it a try at least once – it’s a game changer! Herbs not only provide a refreshing flavor, but antioxidants and vitamins too.
- Pistachios: Minced pistachios provide a salty, satisfying crunch plus flavor and protein. Chopped walnuts, almonds, or even sunflower seeds would be good alternatives.
- Feta Cheese: Crumbled feta cheese adds tangy flavor to this easy, healthy salad. If you’d like to keep the salad dairy free and vegan, you can use vegan feta or simply leave it out. I’ve heard great things about VioLife vegan feta.
- Lemon Dressing: While Jen didn’t mention a specific dressing in her Instagram post, I think a simple combination of lemon juice, extra virgin olive oil, salt, pepper, plus a drizzle of honey brightens up the whole dish.
Great for Meal Prep
This recipe makes a TON of salad which is great because you can portion it out for easy lunches all week long. Simply mix everything up, including the dressing, then scoop into individual size storage containers, or wide-mouth mason jars with lids.
Add any protein or additional lettuces on top then cover. Voila — instant, healthy lunches for the week!
What to Serve it With
Personally I think this quinoa and chickpea salad is totally satisfying on its own, but feel free to pair it with additional protein / healthy fats. Here are some ideas:
- Grilled chicken or Air Fried Chicken Breast
- Roasted chicken
- Roasted shrimp
- Steak (pan fry or on the grill)
- Salmon (roasted or pan fried)
- Sliced avocado
Variations
The Jennifer Aniston Salad has been SO well received by readers and what I love is that they’ve found ways to make it their own! Here are some ideas on how to put your own spin on this viral salad recipe:
- Cheese swap. Swap feta cheese for crumbled goat cheese. Honey goat cheese would be divine in here!
- Nut swap. Use chopped roasted cashews, sliced almonds, sunflower seeds, or pumpkin seeds instead of pistachios.
- Add lettuce. Serve the salad over a bed of baby spinach, mixed greens, or chopped romaine.
- Add Veggies. Pump up the veggies by adding chopped celery, tomato, peppers, or carrots.
- Salty. Mix chopped kalamata or Italian green olives into the salad.
- Sweet. Add dried cranberries for a pop of sweet.
Fresh, crunchy, and healthy to boot, I hope you’ll give this gorgeous salad a try! Let’s get to it.
How to Make the Jennifer Aniston Salad
Step 1: Cook quinoa in chicken or vegetable stock.
Bring chicken or vegetable stock to a boil in a small pot then add the dry quinoa, turn the heat down, and then cover and simmer until the quinoa is tender and the stock has been absorbed, about 15 minutes. Fluff the quinoa with a fork.
The cooking process is very similar to cooking rice. You’ll know the quinoa is done when it “pops” into what look like tiny little springs. The texture is so great.
Scoop the quinoa into a storage dish or large bowl with a lid to cool before placing into the refrigerator to chill completely.
- Tip: I usually do this a day ahead of time so the chilled quinoa is ready to toss together with the other ingredients.
Step 2: Assemble.
Once the quinoa is chilled, add all your goodies. We’ve got canned chickpeas that have been drained and rinsed, chopped pistachios, crumbled feta cheese, diced cucumber, and minced red onion.
Plus lots of chopped fresh herbs including parsley and mint. SO GOOD.
Step 3: Make the Lemon Dressing.
Last step is to whisk up a simple Lemon Dressing to dress the salad with. To a small mixing bowl, or to a mason jar with a lid, add equal parts lemon juice and extra virgin olive oil, plus with a drizzle of honey, and pinches of salt and pepper. Whisk or shake to combine.
Step 4: Dress the salad.
Drizzle however much of the lemon dressing you’d like over the quinoa salad then toss to combine — you do NOT need to add all the dressing! Serve right away or stash in the refrigerator for later!
How to Store
Store the dressed salad in the refrigerator for 4-5 days. You can store it in the big mixing bowl with a lid, or scoop into individual size storage containers. This salad also makes great mason jar salads! Scoop into wide-mouth mason jars then grab and go!
I hope you love this simple yet seriously stunning quinoa salad from Miss Jennifer Aniston herself! Enjoy!
More Healthy Salad Recipes
- Berry Quinoa Chicken Salad
- Thai Quinoa Salad with Peanut Dressing
- Chickpea “Chicken” Salad
- Shredded Brussels Sprouts Salad
- Italian Sub Salad
- Italian Chickpea Salad
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Jennifer Aniston Salad
Description
The Jennifer Aniston Salad is fresh, crunchy, and packed with protein! Enjoy this light, gluten free salad as a healthy lunch or dinner.
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15oz can chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1/2 small red onion, minced
- 1/2 packed cup fresh parsley, finely chopped
- 1/2 loosely-packed cup fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup (4oz) crumbled feta cheese
- salt and pepper, to taste
- For the Lemon Dressing:
- 1/2 cup lemon juice (3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey
- salt and pepper, to taste
Directions
- For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
- Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done a day or two ahead of time.
- Add chilled quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing (do not need to use all if you don't want to!) then toss to combine and serve, or refrigerate for up to 3 days.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- Be sure to purchase quinoa that’s labeled “pre-rinsed”. I like Bob's Red Mill Organic Quinoa.
- The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Photos by Ashley McLaughlin
bj 05.23.2023
I’ve been loving this salad!! I’ve added peppers, celery and carrots for more color. I have lots of mint, but no parsley, so I just leave out that. It’s delicious!
Kristin 05.24.2023
Love those additions, BJ – so much color and crunch!
Jeanne 05.20.2023
I am looking forward to trying this, I can’t eat cucumber or onion, could you suggest alternatives to add to it? Thanks!
Susan miller 05.13.2023
I love love this salad I’ll be making this all summer long until September football season begins but I’ll still make it during the fall&winter months I eat salad year round
Kristin 05.15.2023
I’m so glad this recipe was a hit, Susan! I agree – it is delicious no matter the season!
Marianna 05.12.2023
Can I use cilantro instead of parsley! ?
Kristin 05.12.2023
If you like the combo of cilantro and mint, then you could absolutely do that!
Susan miller 05.09.2023
It tastes good and it’s healthy for you easy to make I’ll be adding shrimp and avocado next time and be making this all summer long
Kristin 05.10.2023
Those sound like delicious additions, Susan!! I’m so glad you loved this recipe!
Amy 05.02.2023
This was delicious!! You’re right about the mint really popping in this. I thought I didn’t like the dressing at first, but it was because it separated again before I had poured it on. Once I shook it to death it was amazing and so nice and lemony.
Kristin 05.08.2023
I’m thrilled you enjoyed and pushed forward, Amy! Thank you so much for your feedback and recipe rating!
Denise S 05.02.2023
I made this salad and LOVED it!!!! However I am on Noom and desperately trying to figure out serving size and calories, etc. do you have a breakdown of that? I plan on making this many more times!
Sandy 04.19.2023
I’m super excited to try this dish but was wondering if I could use a different dressing, such as an Italian or balsamic?
Kristin 04.19.2023
Oh sure! Whatever dressing you like best and would like paired with thee flavors! :D
Melissa 04.13.2023
I made this today with grilled chicken thighs for lunch…delicious!! I definitely will be making it again!
Kristin 04.14.2023
Ooo, that sounds amazing, Melissa! So glad you enjoyed it. :) Thank you so much for your feedback and recipe rating!
Darynn Cowan 04.12.2023
Salad is so fresh tasting and amazing….I followed recipe exactly but made smaller…loved the mint!!!!! Definitely a keeper!
Kristin 04.12.2023
SO glad you enjoyed it, Darynn! The mint is one of my very favorite parts too. :)
Sonya 04.10.2023
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Kristin 04.11.2023
I’m thrilled to hear this, Sonya! SO glad it was a hit with the whole family!
Amanda Kedinger 04.07.2023
I’ve made this salad a bunch of times now and it’s absolutely delicious! So happy to find something so healthy that tastes soooo good!! Thank you!!
Kristin 04.10.2023
I’m so so glad you love this recipe, Amanda! Totally agree – this recipe makes eating healthy both easy and fun!
Nichole 04.02.2023
Perfect refreshing summertime salad! It’s definitely a new go to!! Thanks for sharing!!!!
Kristin 04.03.2023
I’m so glad you loved it, Nichole! Thank you so much for your feedback and recipe rating!
Jersey 03.27.2023
This is delicious!! Thank you for the recipe! and I have yummy recipes to put quinoa into LOL!!
Jeana 03.24.2023
Delicious! I forgot to get mint and used less lemon juice than called for, but this was delicious. I prefer the quinoa warm in it. Also, the onion, parsley, and shelled pistachios chopped up nicely in my food processor. Served with salmon.
Jill Martincic 03.10.2023
looks wonderful! tastes even better!
Laura Cunningham 03.01.2023
Absolutely delicious!! Its my second time making it and its a keeper! My only suggestion is there’s too much dressing, I’d halve the dressing. Thanks!
Kristin 03.02.2023
I’m so glad you loved it, Laura!! There’s a bolded note in direction number three in the recipe card that says you don’t need to add all the dressing – just as much as you like! :)
Cristin 02.23.2023
Would you be able to tell the difference between fresh lemon juice and bottled?
Kristin 03.02.2023
Hi Cristin! For this uncooked dish, I would use fresh. If you were adding bottled to a skillet/cooked dish, for example, that would be ok!
Holly 02.15.2023
This was so good!!l so good and all the flavors come together so nicely! Love the lemony dressing and this is light but filling! Than you!!
Kristin 02.17.2023
I’m so glad you loved it, Holly! Thank you so much for your feedback and recipe rating!
Trennia 02.03.2023
Delicious salad! Delightful flavours , couldn’t wait to have more the next day for lunch. I would suggest keeping some pistachios aside if you are having leftovers to have that extra crunch. Definitely one of my favourites now! Thank you for sharing!
Kristin 02.07.2023
I’m so so glad you loved this recipe, Trennia!! Thank you so much for your feedback and recipe rating!