Jennifer Aniston Salad Recipe with Chicken

Why I Love This Salad

I first made this salad for my book club. My friend Susan took one bite and her eyes got wide. She asked for the recipe right there. I still laugh at that.

This salad feels like a hug in a bowl. It is packed with good things. Every bite is a little different. That is what makes it so fun to eat.

A Little Kitchen Secret

Let me tell you about the quinoa. Rinsing it is my secret step. It keeps it from tasting bitter. I just put it in a fine strainer and run cold water over it.

While it cooks, I chop all my veggies. The kitchen starts to smell so fresh. Doesnt that smell amazing? This matters because a little prep makes everything come together like magic.

Lets Talk Flavor Friends

The salty feta and sweet raisins are best friends. The crunchy pistachios and soft chickpeas get along so well too. It is a party of textures.

Fun fact: The original recipe is named after a famous actress! I love how the fresh mint and dill make it taste like a garden. Which herb do you like the most, mint or dill?

The Simple Shake-and-Pour Dressing

Do not be scared by the word emulsified. It just means shake it really well! I use a small jar with a tight lid. My grandson loves to do the shaking for me.

The honey and lemon juice dance together. They make the dressing just right. Not too sweet, not too sour. This matters because a good dressing ties the whole salad together.

Make It Your Own

The best part about cooking is making it yours. Do you not like red onion? Try a chopped apple instead. No pistachios? Sunflower seeds are wonderful.

This salad is perfect for a sunny day lunch. It also sits well in the fridge for tomorrow. What is one ingredient you would love to add to this salad?

Ingredients:

Ingredient	Amount	Notes
Cooked quinoa	2 cups
Chickpeas	1 (15 oz) can	drained and rinsed
Chopped cucumber	1 cup	English cucumber preferred
Diced red onion	1/2 cup
Shelled pistachios	1/2 cup
Crumbled feta cheese	1/2 cup
Golden raisins	1/2 cup
Sliced Kalamata olives	1/4 cup
Chopped fresh parsley	1/4 cup
Chopped fresh mint	1/4 cup
Chopped fresh dill	3 tbsp
Extra virgin olive oil	1/4 cup	For dressing
Fresh lemon juice	1/4 cup	For dressing
Honey	1 tbsp	For dressing (or maple syrup for vegan option)
Kosher salt	1/2 tsp	For dressing
Black pepper	1/4 tsp	For dressing

My Friend Jen’s Famous Salad

I love a good story with my lunch. This salad comes from a famous friend, Jennifer Aniston. She ate something like this on set for years. It’s full of good things that make you feel strong. I think of her when I make it. Doesn’t that smell amazing?

We start with quinoa. It’s a tiny seed that cooks up fluffy. You must let it cool completely. (My hard-learned tip: hot quinoa wilts all the fresh herbs!). Then we chop and toss. Every bite is a little surprise.

• Step 1: First, let’s cook our quinoa. Rinse one cup of it under cool water. This keeps it from tasting bitter. Put it in a pot with two cups of water. Bring it to a boil, then turn the heat way down. Let it cook quietly for 15 minutes.
• Step 2: After 15 minutes, turn off the stove. But don’t peek yet! Let the pot sit with the lid on for five more minutes. This lets the quinoa finish cooking in the steam. Then, fluff it with a fork. I still laugh at how it jumps around.
• Step 3: Now for the fun part! Find your biggest bowl. Add the cool quinoa and all the other salad bits. That’s the chickpeas, cucumber, and red onion. Don’t forget the pistachios, feta, and those sweet raisins. Toss in the olives, parsley, mint, and dill, too.
• Step 4: Let’s make the dressing. Put all the dressing things in a small jar. Screw the lid on tight. Now shake it like you’re dancing! It gets all creamy and mixed. What’s your favorite kitchen tool for making dressing? Share below!
• Step 5: Pour your shiny dressing over the salad. Gently mix everything together. You want every piece to get a little kiss of flavor. You can eat it right away or let it wait in the fridge. It’s great both ways.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Lunch, Salad

Let’s Mix It Up!

Recipes are like best friends. You can always change things a little. Try one of these fun twists next time. They make the salad feel new again. I love trying new combinations in my kitchen.

• The Greek Island Twist: Swap the feta for salty goat cheese. Use sun-dried tomatoes instead of raisins. It tastes like a vacation.
• The Picnic Crunch Twist: Add a big handful of sunflower seeds. Use dried cranberries instead of raisins. It’s perfect for eating outside.
• The Summer Garden Twist: Toss in some fresh, sweet corn kernels. Use juicy cherry tomatoes cut in half. It tastes like sunshine.

Which one would you try first? Comment below!

Serving It With Style

This salad is a whole meal by itself. But I love making a little feast. You can serve it in a big, pretty bowl. Or pack it into a container for a great lunch tomorrow.

For a bigger meal, I add some warm pita bread for dipping. A few slices of avocado on the side are lovely, too. They make it extra creamy. For a drink, I love fizzy lemon water with mint. It’s so refreshing. A crisp glass of sauvignon blanc is nice for a special night.

Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad is a perfect make-ahead lunch. Store it in a sealed container in the fridge. It will stay fresh and delicious for up to three days.

You can also freeze it for a quick future meal. I freeze single portions in little containers. Just thaw it in the fridge overnight when you are ready.

I once tried to freeze a salad with a creamy dressing. It was a soupy mess when it thawed. This lemony dressing freezes much better.

Batch cooking saves you time on busy days. It means a healthy meal is always ready for you. This helps you make good food choices all week long.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your quinoa turning out mushy? Be sure to rinse it well before cooking. I remember when I forgot to rinse mine. It was a bit bitter.

Do you find raw onion too strong? Soak the chopped onion in cold water for ten minutes. This makes the flavor much milder and sweeter.

Is your salad a little dry? Just mix up a small, fresh batch of dressing. A good dressing makes all the ingredients come alive.

Getting the texture right builds your cooking confidence. Small fixes like these make your food taste so much better. You will feel proud of your creation.

Which of these problems have you run into before?

Your Quick Questions Answered

Q: Is this salad gluten-free? A: Yes, all the ingredients are naturally free of gluten.

Q: Can I make it ahead? A: Absolutely. It gets even better after sitting for a few hours.

Q: What can I swap? A: Use almonds for pistachios or cranberries for raisins. Make it your own.

Q: Can I make a bigger batch? A: Of course. Just double all the ingredients in the list.

Q: Any optional add-ins? A: Grilled chicken or chickpeas make it a heartier meal. Fun fact: Chickpeas are also called garbanzo beans!

Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this colorful salad. It always brings a smile to my face. Food is best when shared with others.

I would love to see your beautiful creations. Show me your lunch bowl or your family’s dinner. Your kitchen stories make my day.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.