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Jennifer Aniston Inspired Salad ⭐️⭐️⭐️⭐️⭐️
Well, friends, I wish I could honestly say that Jennifer shared this recipe with me personally but I certainly cannot. 🤣 You may have noticed this salad recipe infiltrating many foodie TikTok videos and reels throughout this past summer. I definitely noticed! Each time I saw this recipe come up in my feed I thought, “WOW that looks amazingly delicious! Lots of colorful and nutritious ingredients… gosh… I want to eat that for lunch too! Thanks, Jennifer!”
Then I dug a little deeper into this recipe’s origins and sadly have read that it’s likely NOT actually Jennifer Aniston’s salad recipe and quite possibly someone just made that up… but it’s still going viral throughout the interwebs of recipe sharing. So, good effort!
Regardless, I’m TOTALLY OK with Jennifer reaching out to correct me on this one and fill me in on what she actually eats for lunch! I’m OK admitting I am wrong and willing to clear my schedule anytime to discover the truth!
In the meantime, while we solve this pressing conundrum, you still *need* to make this delicious salad and try it for yourself! It follows our CFC philosophy completely! High protein, complex carbohydrates, fresh herbs, healthy fats, and tastes PHENOMENAL!
So consider making this salad for YOUR meal prep this week, and maybe spark some debate at the office as to whether or not it’s actually Jennifer’s lunch recipe! Be sure to let me know what you may uncover 🔍🤣
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this salad to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons?
Of course, we do!
🍋 Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
Feel free to double, or triple this recipe to fit your family’s needs…it turns out GREAT!
Stays great in the fridge (in sealed containers) for 3-4 days. #MealPrep
Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
Rachel’s Bonus Tip:
Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.
➡️ Here are our Best Grilled Chicken Tips.
Ingredients:
- 1-1/2 cups quinoa, uncooked, rinsed well
- 3 cups water or broth
- 15 ozs jar chickpeas, drained and rinsed well
- 1 large English cucumber, diced
- 1 large bunch of fresh parsley, chopped
- 1 large bunch of fresh mint leaves, chopped
- 1 medium red onion, diced
- 2 or 3 leftover grilled chicken breasts, diced
- ½ cup pistachios, coarsely chopped
- 1 large lemon, juice, and zest
- 2 Tbsps apple cider vinegar
- 3 Tbsps extra virgin olive oil
- sea salt and ground black pepper, to taste
- crumbled feta cheese, optional
Instructions:
Place your rinsed quinoa into a medium saucepan and add the water.
Simmer for 15 minutes, then remove from heat and fluff with a fork. Allow it to cool while you prepare the rest of your ingredients.
In a large bowl, add the chickpeas, chopped cucumber, parsley, mint, onion, grilled chicken, and pistachios.
Add in your cooked quinoa, lemon zest, lemon juice, vinegar, and olive oil, then season to your taste.
Stir well to combine. Serve with crumbled feta cheese, if desired, and enjoy!
Stays good for 3-4 days in the refrigerator in a tightly sealed container.
💚Rachel
Ingredients
- 1-1/2 cups quinoa, uncooked, rinsed well
- 3 cups water or broth
- 15 ozs jar chickpeas, drained and rinsed well
- 1 large English cucumber, diced
- 1 large bunch of fresh parsley, chopped
- 1 large bunch of fresh mint leaves, chopped
- 1 medium red onion, diced
- 2 or 3 leftover grilled chicken breasts, diced
- ½ cup pistachios, coarsely chopped
- 1 large lemon, juice, and zest
- 2 Tbsps apple cider vinegar
- 3 Tbsps extra virgin olive oil
- sea salt and ground black pepper, to taste
- crumbled feta cheese, optional
Instructions
- Place your rinsed quinoa into a medium saucepan and add the water.
- Simmer for 15 minutes, then remove from heat and fluff with a fork. Allow it
- to cool while you prepare the rest of your ingredients.
- In a large bowl, add the chickpeas, chopped cucumber, parsley, mint, onion,
- grilled chicken, and pistachios.
- Add in your cooked quinoa, lemon zest, lemon juice, vinegar, and olive oil, then season to your taste.
- Stir well to combine. Serve with crumbled feta cheese, if desired, and enjoy!
- Stays good for 3-4 days in the refrigerator in a tightly sealed container.
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