Name: High Protein Jennifer Aniston Salad (Meal Prep Friendly!) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked quinoa (preferably cooked in chicken broth for extra flavor); 1.5 cups cooked shredded chicken (rotisserie chicken recommended); 1 cup chopped cucumber; 15 oz can chickpeas (drained and extra shells removed); 1/4 cup chopped fresh parsley; 2 tbsp fresh mint, chopped; 1/2 cup diced red onion; 1/2 cup crumbled feta cheese; 1/2 cup shelled pistachios; 1/3 cup extra virgin olive oil; 2 cloves garlic, minced; Juice from 1 lemon; 1 tsp Dijon mustard; 1 tsp maple syrup; 1/2 tsp salt; 1/4 tsp black pepper

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Introduction

This High Protein Jennifer Aniston Salad is a fresh and flavorful meal prep-friendly dish packed with wholesome ingredients like quinoa, chicken, and chickpeas. It’s perfect for a nutritious lunch or dinner that keeps you satisfied and energized.

A white ridged bowl holds a colorful layered salad with eight distinct sections arranged in a circle. Starting from the left, there is a pile of light yellow quinoa grains with a slightly fluffy texture, followed by bright green sliced cucumber pieces stacked loosely. Next is a mound of finely chopped dark green herbs, above which are small squares of purple and white diced red onions. Adjacent to the onions are light beige shredded chicken strips, then a cluster of golden-brown roasted pistachios with a rough texture. Toward the bottom right, there is a pile of crumbly white feta cheese, and next to that, a section of smooth, round, tan chickpeas. The bowl sits on a white marbled surface with two wooden salad spoons nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked quinoa (preferably cooked in chicken broth for extra flavor)
1.5 cups cooked shredded chicken (rotisserie works well)
1 cup chopped cucumber
15 oz can chickpeas (drained and extra shells removed)
1/4 cup chopped fresh parsley
2 tbsp fresh mint (chopped)
1/2 cup diced red onion
1/2 cup crumbled feta
1/2 cup shelled pistachios
1/3 cup extra virgin olive oil
2 cloves garlic (minced)
Juice from 1 lemon
1 tsp Dijon mustard
1 tsp maple syrup
1/2 tsp salt
1/4 tsp pepper

Instructions

Step 1: In a small bowl, combine the olive oil, minced garlic, lemon juice, Dijon mustard, maple syrup, salt, and pepper. Whisk well to create the dressing. Set aside.
Step 2: In a large bowl, combine the cooked quinoa, shredded chicken, chopped cucumber, chickpeas, parsley, mint, red onion, crumbled feta, and pistachios. Mix gently to evenly distribute the ingredients.
Step 3: Pour the dressing over the salad and toss thoroughly to coat all ingredients with the dressing.
Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for later.

Tips & Variations

For a vegetarian version, omit the chicken and add extra chickpeas or a handful of toasted almonds for protein.
Try swapping pistachios for walnuts or almonds to vary the texture and flavor.
Use fresh lemon juice for a brighter taste, and add a pinch of chili flakes for a subtle heat.
Cook quinoa in vegetable broth instead of chicken broth for a vegan option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer to maintain the salad’s freshness and toss just before serving. Reheat gently or enjoy cold as a refreshing meal.

How to Serve

A large white scalloped bowl filled with a mixed salad showing about five layers: shredded light tan chicken strips on top, scattered yellow chickpeas, small pieces of bright green cucumber slices, tiny diced purple onions, and a base layer of light beige couscous mixed with some chopped parsley and small nuts. The salad looks fresh with sprinkled green herbs on top, and a wooden spoon with a carved handle rests in the bowl, partially submerged in the salad. Around the bowl, parts of white dishes and a pink cloth are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is great for meal prep. Store it in the fridge and toss with dressing before serving to keep everything fresh and crisp.

Can I substitute the quinoa with another grain?

Absolutely! Bulgur, farro, or brown rice would work well as alternatives if you prefer a different texture or flavor.