Jennifer Aniston Salad
Inspired by a Cobb salad but WAY better, the Jennifer Aniston salad is filling, fresh, and flavorful, making it perfect for weekday lunches!
Servings: 2 servings
Calories: 938kcal
Ingredients
For the roasted chicken breast:
- 1 large boneless skinless chicken breast
- ½ tablespoon olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
For the toasted chickpeas:
- ½ cup chickpeas
- ½ tablespoon olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Italian dressing:
- ½ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic , minced
- 2 tablespoons chopped fresh parsley
- 1 ½ teaspoons dried basil
- ¼ teaspoon dried oregano
To assemble the salad:
- 3-4 cups chopped iceberg lettuce
- 1 Roma tomatoes diced
- 8 pieces chopped salami
- 5 strips turkey bacon cooked to crispy and chopped
- ¼ cup finely grated pecorino Romano cheese
Instructions
For the chicken:
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper (one will be for the chickpeas).
- Rub the chicken breast with olive oil and season with Italian seasoning, salt, and pepper. Place the seasoned chicken on one of the prepared baking sheets.
- Bake for 20-25 minutes or until a meat thermometer inserted into the thickest part reads 165°F.
- Allow the chicken to rest for 5 minutes before slicing. Set aside.
For the toasted chickpeas (toast the chickpeas while you roast the chicken):
- Drain the canned chickpeas, rinse, and pat them dry.
- Toss the chickpeas with olive oil, Italian seasoning, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the chickpeas for 25 minutes or until crispy and golden brown. Give the chickpeas a stir halfway through the baking time. Remove from the oven and set aside.
To make the dressing (make the dressing while the chicken and chickpeas are in the oven):
- In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, chopped parsley, dried basil, and dried oregano until well combined. Set aside.
To assemble the salad:
- In a large salad bowl, combine the chopped iceberg lettuce, diced Roma tomato, chopped salami, chopped turkey bacon, sliced roasted chicken breast, and toasted chickpeas.
- Drizzle the Italian dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve garnished with grated Pecorino cheese.
Nutrition
Calories: 938kcal | Carbohydrates: 28g | Protein: 35g | Fat: 79g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1732mg | Potassium: 1148mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2486IU | Vitamin C: 25mg | Calcium: 277mg | Iron: 6mg