Description
This High Protein Jennifer Aniston Salad is everything you want in a meal prep lunch: light, fresh, and loaded with nourishing ingredients that keep you full. Unlike the original bulgur-based version, this one uses quinoa and chicken to boost protein and keep it gluten-free.
Ingredients
- 2 cups cooked quinoa, cooked in chicken broth if desired
- 1.5 cups cooked shredded chicken
- 1 cup chopped cucumber
- 15 oz can chickpeas, drained
- 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 black pepper
Instructions
1. Combine the dressing ingredients in a bowl and whisk to combine. Set aside.
2. Combine all of the salad ingredients in a large bowl and mix well.
3. Pour the dressing over the salad and toss to combine evenly.
4. Season with additional salt and pepper to taste and serve.
Notes
Cook the quinoa in broth instead of water for extra flavor.
Let the salad sit for 10 to 15 minutes after dressing to allow the herbs to bloom.
Add lemon zest or red pepper flakes for extra brightness and heat.
This salad works great as a meal prep lunch or side dish.
Store in the refrigerator for up to 4 days.
Optional additions include sun-dried tomatoes, craisins, goat cheese, or shrimp instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 3 g
- Sodium: 577 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 37 mg