The Jennifer Aniston Salad is fresh, crunchy, and packed with plant-based protein. Enjoy this light, gluten free salad as a healthy lunch or dinner.
“This recipe has become one of my FAVORITE go-to salads! So fresh with delicious textures and flavors. It’s one of those things I will happily make a big batch of and eat throughout the week!”
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!
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Pin ItWhat’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.
- Chickpeas: also called garbanzo beans, are high in fiber and protein. I use canned chickpeas for convenience.
- Cucumber: provides a fresh, satisfying crunch. I use english or persian cucumbers, which don’t need to be peeled, though a regular cucumber (which I do peel first) works great too.
- Red Onion: adds a nice, spicy crunch to this quinoa salad.
- Fresh Herbs: fresh mint and fresh parsley add refreshing flavor to this recipe. If you’re hesitant about the mint, PLEASE give it a try at least once – it’s a game changer!
- Pistachios: provide a salty, satisfying crunch plus flavor and protein. Chopped cashews, walnuts, almonds, or even sunflower seeds are fine alternatives.
- 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.
- 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 broth or 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.
Recipe Tip
I usually cook the quinoa a day or two ahead of time so it’s chilled and 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
- Italian Quinoa Salad
- Chicken Caesar Salad Pasta
- Fruit Salad Recipe for a Crowd
- Berry Quinoa Chicken Salad
- Thai Quinoa Salad with Peanut Dressing
- Chickpea “Chicken” Salad
- Shredded Brussels Sprouts Salad
- Italian Sub Salad
Equipment
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1/2 small red onion, minced
- 1/2 cup packed fresh parsley, finely chopped
- 1/2 cup loosely-packed fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese, 4oz
- 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.
For the Salad:
- 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, 12-15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl to cool. Once cool, cover then refrigerate until chilled. Can be made 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.
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.
- Nutritional information includes the entire Lemon Dressing recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Wow! This salad is incredible! I used basil and cilantro as I was out of mint, and it is great!
Awesome!! So glad you were able to make it using what you had on hand. Thank you so much for your feedback and recipe rating!
Absolutely delicious! This will definitely make it into my lunchtime rotation.
I love to hear that, Robyn! Thank you so much for your feedback and recipe rating!
This is one of my most favourite salads, it’s so fresh! I add lots of arugula too! Yummmm
Ooo, I love that idea, Brynn! Thank you so much for your feedback and recipe rating!
I love this salad! It is so light and filling! I make a big batch and eat on it for days. So healthy and good! Thank you for sharing!
I’m so glad this recipe is a hit, Angie!! Thank you so much for your feedback!
My sister-in-law made this for a family picnic, and it was amazing!
One thing: I wish that next to the quinoa in the ingredients list that there was a “(see note).” That would have saved me a lot of time with multiple batches of quinoa not knowing beforehand that I needed to a) buy pre-rinsed, b) pre-rinse myself before using, or c) prepare it the day before for time to fully chill. ~sigh~ On me for not fully reading all the notes beforehand, but I didn’t know there were notes to begin with. Anyway, lovely salad! The lemon just adds so much!
I’m so glad you loved the flavor, Meridith!! Thank you so much for your feedback and recipe rating!
Delicious salad! I added Parmesan, diced grape tomatoes and garlic from our garden, & sunflower seeds!
Fantastic! I’m so glad you were able to give this dish your own spin, Beth!
The Jennifer Aliston Salad, how long will it last it the fridge?
3-4 days in the refrigerator.
Wonderful salad! Delicious without the dressing! I made it exact. I will be making it again today with a couple customizations. I like crunch so I am trying it with some Bok choy. I may add a bit of arugula when serving for some additional green. Thx Iowa :)
That sound delicious, Kelley!! Thank you so much for your feedback!
This was so good! I also added kale for extra greens. I will definitely put this in my rotation!
Sounds so delicious, Rosie! Thank you so much for your feedback and recipe rating!
I’ve made this before, AS IS, and it’s soooo delicious! This time I had to improvise some things based on what I had, and didn’t want to go to store. Used cilantro instead of parsley; freeze dried mint instead of fresh (small handful); sweet onion; added pepitas. Still delicious as heck!! I only make 1/2 the dressing recipe and use that.
I’m so glad you were able to make this with what you had on hand, Sarah! Thank you so much for your feedback and recipe rating!
I am a diabetic
Love this! The longer it is chilled, the better I think it taste!
I’m so glad to hear it, Aimee!
Good recipe, but way too much olive oil. I think it should be halved.
I’m so glad you liked it, Ash! Is it possible the oil was mismeasured? I haven’t received this feedback before!
I would agree with the comment about too much liquid, I triple checked the recipe to make sure I was doing the amount recommended and I have a LOT of “juice” in my salad that needs to be drained off. Still amazing flavors going on in this though!
Jessie, as I mentioned in the post copy, and bolded in the recipe, you do not need to add all of the dressing if you don’t want to!