Allegedly, this is the same salad that Jennifer Aniston ate every day on the set of Friends. Whether or not she really did doesn’t matter because this salad is delicious! We’ve put our twist on it by adding a few extra veggies and upping the protein to make this a great bariatric friendly meal option.
What's not to like? Quinoa? Good. Chickpeas? Good. Meat? Good.
| Servings: 4-6 | Prep Time: 25 minutes | Cook Time: 15 minutes |
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups diced grilled chicken breast
- 1 (450 ml) can chickpeas, drained and rinsed
- ⅓ cup red onion, diced
- 1 English cucumber, diced
- 2 cups chopped baby spinach
- ½ cup crumbled feta cheese
- ¼ cup chopped walnuts
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Dressing:
- ¼ cup lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
Directions
- Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer then cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- Add remaining salad ingredients into a large bowl and toss to combine.
- Make the dressing by whisking together all ingredients.
- Pour dressing over the salad and toss. Serve right away or portion into containers for a quick and easy lunch meal prep!