jennifer aniston salad

Here&#039;s how to make the viral Jennifer Aniston salad with quinoa instead of bulgur! It&#039;s loaded with cucumber, fresh herbs, pistachios, chickpeas and feta all tossed in lemon juice and olive oil.

Jennifer Aniston Salad

quinoa (uncooked)

cucumber (chopped)

parsley (chopped)

mint (chopped)

red onion (chopped)

pistachios

chickpeas

lemon

extra virgin olive oil

sea salt (to taste)

pepper pepper (to taste)

feta cheese (crumbled)

Cook quinoa

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 

Combine

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta.

Serve

Serve immediately or let the salad chill in the fridge a couple hours before serving.

Store

Store salad in an airtight container for up to 5 days in the fridge.

Here&#039;s how to make the viral Jennifer Aniston salad with quinoa or bulgur, cucumber, fresh herbs, pistachios, chickpeas and feta all tossed in lemon juice and olive oil.

quinoa or bulgur wheat (uncooked)

water

lemons (juiced (about 5-6 Tablespoons))

pepper (to taste)

feta cheese

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

Not Really Jennifer Aniston Salad

quinoa

cooked chickpeas (canned or freshly cooked)

red onion (finely diced)

cucumbers (finely diced)

parsley (finely chopped)

pistachios (chopped)

lemons (juiced, note 4)

tbsp extra virgin olive oil

garlic

salt and pepper (to taste)

To make the dressing, add lemon juice, olive oil, minced garlic, salt and pepper to a small bowl. Mix well. Set aside for 5 minutes.

Add quinoa, chickpeas, onion, cucumber, parsley, mint, pistachios and feta to a large bowl. Toss and mix well.

Drizzle the dressing over the salad in the bowl. Mix well until everything is coated evenly with the dressing. Serve immediately.

The Jennifer Aniston Salad is fresh, crunchy, and packed with protein! Enjoy this light, gluten free salad as a healthy lunch or dinner.

stock

dry quinoa

can chickpeas, drained and rinsed

cucumber,

red onion, minced

parsley,

mint

salted pistachios, chopped

(4 ounces) crumbled feta cheese

salt and pepper,

lemon juice (3-4 lemons)

Tablespoon honey

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!

https://content.jwplatform.com/videos/pFHMPEjB-1920.mp4

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.

The Jennifer Aniston Salad is definitely worth the hype! This recipe is so filling, fresh, and delicious, thanks to hearty bulgur (or quinoa), fresh veggies, fragrant herbs, creamy feta cheese, and salty pistachios. Whip up this wholesome salad for a quick weeknight dinner, or meal prep it for flavorful lunches all week!

Jennifer Aniston Salad Recipe

bulgur wheat* (or quinoa)

water (or vegetable or chicken stock*)

lemon juice

½ teaspoon kosher salt* (more to taste)

black pepper

English cucumber (chopped (about 1 cup))

onion

feta

To cook bulgur wheat, place bulgur and 2 cups of water (or chicken or veggie broth) in a small saucepan (with a lid) over medium heat. Bring to a boil, put the lid on, turn down the heat to low and cook until all the cooking liquid is absorbed. Let it rest while you are working on the rest of the ingredients. Right before adding it to the salad, fluff it with a fork.

To make the salad dressing: In a measuring cup (or a small bowl), whisk together lemon juice, olive oil, and salt and pepper.

To assemble the salad: In a large salad bowl, place the now-cooked bulgur, cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese. Drizzle with the salad dressing. Give it a gentle toss, taste for seasoning, and add more if necessary before serving.

https://content.jwplatform.com/videos/bhg0Wezv.mp4

Here is the famous Jennifer Aniston salad recipe made with bulgur or quinoa. Ready in less than 25 minutes, this vegetarian salad is perfect for lunch or a light dinner.

Jennifer Aniston Salad Video

Learn how to make healthy, delicious Jennifer Aniston salad with quinoa, which you can cook in the Instant Pot or on the stovetop. Featuring cooked quinoa, chickpeas, cucumber, red onion herbs, feta and pistachios, this salad is gluten-free, vegetarian and refreshing with a delightful medley of flavors and texture.

Jennifer Aniston Salad With Quinoa

quinoa (white cooked)

chickpeas (canned drained and rinsed (14-15 oz can))

parsley (flat leaf chopped)

feta (crumbled)

olive oil

lemon juice (freshly squeezed)

salt

¼ tsp pepper

To cook quinoa in Instant Pot: To cook 1 cup of quinoa in the Instant Pot, you will need 1.5 cups of water or stock. Rinse the quinoa under cold water and strain. Add to the Instant Pot along with water and a little salt; we also like to add a little olive oil. Set to pressure cook on HIGH for 1 minute. Once the timer is done, leave the pot alone for 10 minutes (NPR, natural pressure release). The quinoa will finish cooking during this time. Open the lid and fluff quinoa with a fork, cool down and use in the salad as needed. 

To cook quinoa on a stovetop: To cook 1 cup of uncooked quinoa, you will need 2 cups of water or vegetable broth (for added flavor), plus salt. The stovetop method requires more water than the Instant Pot method. Rinse the quinoa and strain. Add to a medium-sized saucepan with water (1:2 ratio) and a little bit of salt. Place the pot over high heat and bring to a boil. Stir the quinoa occasionally to prevent it from sticking to the bottom.

Once the quinoa reaches a boil, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes or until the liquid is absorbed. Keep an eye on it to prevent it from boiling over. After 15 minutes, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the quinoa to absorb any remaining moisture and results in a fluffy texture. After the resting time, uncover the pot and fluff the quinoa with a fork.

Make the salad: Prepare the quinoa, drain the chickpeas, and dice up the vegetables and herbs. Assemble them in a large mixing bowl and add the crumbled feta and shelled, chopped pistachios.

You can whisk the salad dressing separately or simply drizzle the lemon juice and olive oil over the salad and sprinkle it with salt and pepper. Toss through and serve.

The Jennifer Aniston Salad took social media by storm! It’s a tasty mix of chickpeas, herbs, veggies, pistachios, feta, and a simple lemon dressing. Fresh and delicious! 

pearled couscous

cucumbers

parsley

honey

Dijon-style mustard

red wine vinegar

pepper

Prepare Couscous

Cook the couscous according to package directions (see note 1). Transfer to a large bowl and refrigerate until chilled.

Make Dressing

Combine all dressing ingredients in a jar. Add 1 teaspoon lemon zest and 3 tablespoons lemon juice. Shake well and refrigerate until ready to use.

Assemble Salad

Add the remaining salad ingredients to cooled couscous. Shake the dressing and drizzle over the salad (add to taste; you may not need it all). Gently toss to combine and serve immediately.

I was excited to make this. My husband loved it, so fresh &amp; healthy tasting!!  Thank you.

Finally made this and it is amazing! I used bulgur wheat and followed the recipe as written but did add a bit of salt.

I loved this salad! It makes a great lunch or cold side dish. I think it would be a great dish to bring to a BBQ or Summer party. It is surprisingly filling. For me this recipe made way more than 6 servings (closer to 10 or 12!) but I guess that depends how much you eat at a time.

https://content.jwplatform.com/videos/sB8dEsz4.mp4

The mega-trendy Jennifer Aniston Salad is a powerhouse salad combining quinoa (or barley) with chickpeas, herbs, veggies, pistachios, feta cheese, and a simple lemon vinaigrette. You've gotta try it!

Inspired by a Cobb salad but WAY better, the Jennifer Aniston salad is filling, fresh, and flavorful, making it perfect for weekday lunches!

chicken breast

Italian seasoning

white wine vinegar

garlic (, minced)

basil

oregano

iceberg lettuce

Roma tomatoes (diced)

salami

turkey bacon (cooked to crispy and chopped)

pecorino Romano cheese

Italian Seasoning

Lemon Juice

White wine vinegar

Preheat the oven to 400°F and line 2 baking sheets with parchment paper (one will be for the chickpeas).

Rub the chicken breast with olive oil and season with Italian seasoning, salt, and pepper. Place the seasoned chicken on one of the prepared baking sheets.

Bake for 20-25 minutes or until a meat thermometer inserted into the thickest part reads 165°F.

Allow the chicken to rest for 5 minutes before slicing. Set aside.

For the chicken:

Drain the canned chickpeas, rinse, and pat them dry.

Toss the chickpeas with olive oil, Italian seasoning, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast the chickpeas for 25 minutes or until crispy and golden brown. Give the chickpeas a stir halfway through the baking time. Remove from the oven and set aside.

For the toasted chickpeas (toast the chickpeas while you roast the chicken):

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, chopped parsley, dried basil, and dried oregano until well combined. Set aside.

To make the dressing (make the dressing while the chicken and chickpeas are in the oven):

In a large salad bowl, combine the chopped iceberg lettuce, diced Roma tomato, chopped salami, chopped turkey bacon, sliced roasted chicken breast, and toasted chickpeas.

Drizzle the Italian dressing over the salad and toss gently to coat all the ingredients evenly.

Serve garnished with grated Pecorino cheese.

To assemble the salad:

Top 8 jennifer aniston salad recipes from across the web

The most viewed jennifer aniston salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jennifer Aniston Salad

Jennifer Aniston Salad

Not Really Jennifer Aniston Salad

Jennifer Aniston Salad

Jennifer Aniston Salad Recipe

Jennifer Aniston Salad With Quinoa

Jennifer Aniston Salad

Jennifer Aniston Salad

Top 8 jennifer aniston salad recipes from across the web

The most viewed jennifer aniston salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jennifer Aniston Salad

Jennifer Aniston Salad

Not Really Jennifer Aniston Salad

Jennifer Aniston Salad

Jennifer Aniston Salad Recipe

Jennifer Aniston Salad With Quinoa

Jennifer Aniston Salad

Jennifer Aniston Salad

The most viewed jennifer aniston salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine