Description
This fresh and protein-packed salad, inspired by Jennifer Aniston’s favorite go-to, is full of wholesome ingredients like quinoa, chickpeas, chicken, herbs, and crunchy pistachios. Tossed in a zesty lemon dressing and finished with creamy feta, it’s perfect for lunch prep or a light dinner.
Ingredients
For the Dressing:
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2 teaspoons lemon zest (about 1 medium lemon)
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1/2 cup fresh lemon juice (from 3–4 lemons)
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1/3 cup extra-virgin olive oil
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1 tablespoon honey or maple syrup
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1 teaspoon Dijon mustard
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3/4 teaspoon fine salt
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1/8 teaspoon black pepper
For the Salad:
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2 cups cooked quinoa
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2 cups shredded or chopped cooked chicken
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1 (15-ounce) can chickpeas, drained and rinsed
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1 small cucumber, diced (about 1 cup)
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1/2 medium red onion, finely chopped (about 1 cup)
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1/2 cup finely chopped fresh Italian parsley (or curly parsley/cilantro)
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1/2 cup finely chopped fresh mint leaves
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1 cup chopped roasted pistachios
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4 ounces crumbled feta cheese (about 1 cup)
Instructions
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In a small bowl or jar, whisk together all dressing ingredients: lemon zest, lemon juice, olive oil, honey/maple syrup, Dijon mustard, salt, and black pepper. Set aside.
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In a large mixing bowl, combine quinoa, chicken, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.
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Pour the dressing over the salad and toss to combine.
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Taste and adjust seasoning as needed.
- Serve immediately or chill for at least 30 minutes to let flavors meld.
Notes
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Can be made vegetarian by omitting the chicken.
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Use pre-cooked rotisserie chicken for convenience.
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Great for meal prep; lasts up to 4 days in the fridge.
- Add avocado or spinach for extra nutrients.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean