Jennifer Aniston Quinoa Salad
This Jennifer Aniston Salad is my favorite meal prep salad! It takes the viral quinoa salad to the next level with juicy chicken, crispy chickpeas, and the perfect balance of fresh, crunchy, creamy, and savory flavors in every bite. While the original-inspired version became famous online, this upgraded version transforms it into a satisfying, complete meal.
Servings 6 servings
Ingredients
Quinoa Salad
- 1 15 oz. can chickpeas, drained and rinsed
- 1 cup dry quinoa (uncooked)
- 2 cups chicken broth (may use vegetable)
- 1 1/2 cups shredded chicken (optional, like rotisserie)
- 1 English cucumber, sliced & quartered
- 1/2 cup diced red onion
- 1 cup roasted salted pistachios, chopped
- 1 cup (4 oz) crumbled feta cheese
- 1/2 cup packed flat leaf parsley, minced
- 1/2 cup loosely-packed fresh mint leaves, minced
Lemon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 tsp EACH salt, dried oregano
- 1/4 tsp EACH pepper, dried basil
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat oven: If roasting chickpeas (optional), preheat the oven to 425°F.
- Dressing: Add the ingredients to a small bowl or jar and whisk/shake to combine. I LOVE this salad dressing mixer (it’s so great I give it as a gift). Refrigerate until ready to use.
- Roast the Chickpeas (Optional): See the Notes for directions. I roast my chickpeas while my quinoa is cooking because I prefer them on the crispy side.
- Rinse the Quinoa (or use pre-rinsed): Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for at least 30 seconds, rubbing the grains gently with your fingers. (This removes the natural coating called saponin, which can make quinoa taste bitter or soapy.)
- Cook Quinoa: Add the broth to a small saucepan and bring to a boil over high heat. Add the quinoa, turn the heat down to low, and cover. Simmer until the quinoa is tender and the broth has been absorbed, 12-15 minutes. Fluff the cooked quinoa with a fork, then transfer to a large bowl. Place in the refrigerator to cool while you prep the salad ingredients. (The quinoa can be cooked two days ahead of time and refrigerated in an airtight container.)
- Combine: Top the chilled or room-temperature quinoa with the remaining salad ingredients. Drizzle with the desired amount of dressing, then toss to combine. Time permitting, chill for 30 minutes or serve immediately. Season with salt, pepper, or lemon juice to taste. Refrigerate for up to 4-5 days.
Notes
How to Roast Chickpeas (Optional):
- Prep: Preheat the oven to 425°F. Line a (half) baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
- Dry: Spread the chickpeas out on a kitchen towel and cover them with another towel. Gently roll them around to loosen some of the skins and to thoroughly dry them (the drier, the crispier!). Remove any loose skins (you don’t have to remove too many, just whatever easily pulls away for even crisper).
- Bake Without Oil: Transfer to the prepared baking sheet and spread into an even layer. Bake at 425°F for 15 minutes without any oil/spices.
- Bake with Oil: After 15 minutes, toss the chickpeas with 1 teaspoon of the dressing, then spread into an even layer. Bake an additional 10-15 minutes, or until they reach your desired crispiness.
- Cool in Oven: Turn off the oven and prop the door open slightly, then let the chickpeas cool inside until ready to use—this helps them dry out thoroughly and get extra crispy.