I decided to create my take on the viral Jennifer Anniston Salad (spoiler: she didn't actually eat it every day on the set of friends) but make it more exciting! I made this salad much more colorful and delicious than when I have previously copied the viral salad. The creamy goat cheese melts into the warm chicken and grains and makes the perfect fresh and delicious pasta salad type dish.
Serves: 5-6
For the Salad:
2 ½ cups Trader Joes harvest grains blend (or regular quinoa!)
1 English cucumber
¾ large red onion
1 cup sliced cherry tomatoes
½ cup chopped pistachios
⅓ cup chopped parsley
¼ cup chopped mint
1 can chickpeas, drained and rinsed
¾ log herbed goat cheese, crumbled
6 chicken tenders, cooked on the stovetop
Spices used: salt, pepper, cumin, paprika, garlic powder
For the Dressing: taste and adjust as needed
⅓ cup olive oil
¼ cup lemon juice
3 tbsp dijon mustard
1 tsp cumin
Generous pinch of pepper
Pinch of sea salt
Method:
1.On the stovetop, cook the quinoa or grain blend according to the package instructions
2.Chop the onion, cucumber, tomatoes, parsley, mint, and pistachios and add to a large bowl
3.Add your chickpeas and goat cheese to the bowl
4.Prep the chicken by rubbing in the spices.
5.While the quinoa is cooking, combine all the dressing ingredients and whisk together.
6.Once the quinoa is done, allow it to cool!
7.Cook the chicken on medium-high heat for about 6 minutes on each side, ensuring it is cooked before chopping it into bite-size pieces.
8.Once the quinoa is slightly cooled, and the chicken is done, combine the rest of the ingredients in the large bowl, add the dressing, and combine. The goat cheese should melt and become creamy. Serve with an added pinch of salt and a drizzle of lemon!
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