The Jennifer Aniston Salad

This protein-packed viral recipe took the internet by storm. The goal in creating my own version was to simplify the recipe while making it gut-and-hormone-friendly. Prep a big batch and take it with you for lunch - it stores well and lasts for days.

Yield: 5

Author: Grace Brinton

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The Jennifer Aniston Salad

This bright and fresh salad is what lunch dreams are made of. Protein-forward and packed with veggies, it's the perfect healthful option to fuel your day.

Ingredients

Salad

• 1 cup quinoa, soaked overnight, then cooked*
• 2 chicken breast, cooked
• 1 can chickpeas, rinsed
• 1 cucumber, small dice
• 1 cup cherry tomatoes, quartered
• 1 shallot, minced
• 1/3 cup finely chopped parsley
• 3 Tbl finely chopped mint
• 1/3 cup pumpkin seeds, toasted
• 1 cup walnuts, toasted and chopped
• 1/2 tsp sea salt (season to taste)
• 1/4 tsp black pepper (season to taste)

Lemon Dijon Dressing

• 2 lemons, zested and juiced
• 1-2 Tbsp dijon mustard
• 1/3 cup extra-virgin olive oil
• 1/4 tsp salt

Instructions

1. *It is ideal to rinse and then soak quinoa for 4-8 hours before cooking, to improve digestibility. If you don't have time, rinse then soak quinoa with 1 Tbsp apple cider vinegar for as long as you have time.
2. Bring 3 cups water to a boil, then add quinoa and cook until soft, 10-15 minutes depending on how long you soaked it. Strain and transfer to a large bowl.
3. Chop cooked chicken into 1-inch cubes (this is a good use of rotisserie chicken!) and add to bowl with quinoa.
4. Add chickpeas, cucumber, tomato, shallot, herbs, seeds and seasoning.
5. In a small bowl, combine dressing ingredients, then toss with salad.
6. Adjust seasoning to taste.
7. Salad can be stored in an airtight container in fridge for up to 5 days.