I’ve always loved the idea of a salad that’s more than just greens. Jennifer Aniston’s take on a hearty, balanced bowl feels like a cozy hug with a crunch. It’s the kind of dish that feels like a little celebration of simple, good ingredients.
What really makes it stand out is the mix of textures and flavors—crunchy walnuts, juicy tomatoes, salty feta, and tender chicken. It’s a dish that’s familiar but with a twist that keeps you coming back.
Why I keep coming back to this salad
Because it’s endlessly adaptable, with textures that keep each bite interesting. It’s a dish that feels like a comforting hug but also energizes you. No matter how chaotic the day, it’s quick to assemble and always satisfying.
Inside the ingredients of Jennifer’s Salad
- Mixed greens: A fresh, crisp base—use arugula, spinach, or romaine for different textures.
- Cherry tomatoes: Juicy burst of sweetness—try heirloom for more color and flavor.
- Cucumber: Cool, crunchy, adds a refreshing note—peel or leave the skin for extra texture.
- Grilled chicken: Tender, smoky slices—pound to even thickness for quick, uniform cooking.
- Feta cheese: Salty, creamy—opt for a block and crumble just before serving.
- Walnuts: Toasted until fragrant—adds crunch and a nutty richness.
- Olive oil & lemon juice: Simple dressing—bright, with a slight sharpness to balance the richness.
Tools of the trade for this salad
- Skillet: To toast the walnuts and grill the chicken.
- Large mixing bowl: To toss and combine all salad ingredients.
- Chef’s knife: To chop vegetables and chicken.
- Cutting board: Provides a safe surface for chopping.
- Measuring spoons: To measure oil, lemon juice, and seasonings.
Step-by-step to a Refreshing, Nutty Salad
Step 1: Gather all ingredients before starting. It makes the process smoother and less chaotic.
Step 2: Toast the walnuts in a dry skillet over medium heat, about 3-4 minutes, until fragrant and slightly browned.
Step 3: Mix the greens, cherry tomatoes, and cucumber in a large bowl. Toss gently to combine.
Step 4: Add the grilled chicken slices and crumbled feta on top.
Step 5: Dress the salad with olive oil, lemon juice, salt, and pepper. Toss again gently.
Cooking checkpoints and tips
- Walnut toast: they should smell rich and slightly smoky, not burnt.
- Chicken grill: ensure the meat is cooked through—internal temp should reach 75°C (165°F).
- Dressing: it should be bright and slightly tangy, not oily or dull.
- Salad texture: greens should stay crisp and vibrant—don’t dress too early.
Common mistakes and how to fix them
- Greens look wilted or dull.? Add a splash of lemon juice to brighten dull greens.
- Walnuts are too pale or not fragrant.? Toast walnuts longer, just until fragrant.
- Chicken is undercooked or pink inside.? Cook chicken to 75°C (165°F), then rest before slicing.
- Salad is soggy or wilted.? Toss salad just before serving to keep greens crisp.
Jennifer’s Nutty Chicken Salad
Ingredients
Equipment
Method
- Begin by toasting the walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and slightly browned, about 3-4 minutes. Remove and set aside.
- While the walnuts toast, pound the chicken breasts to an even thickness for uniform cooking. Season with a pinch of salt and pepper.
- Heat the skillet again over medium heat. Grill the chicken for about 4-5 minutes per side until cooked through and juices run clear. Once done, let rest for a few minutes before slicing.
- Chop the grilled chicken into strips and set aside.
- In a large mixing bowl, combine the greens, halved cherry tomatoes, and sliced cucumber. Toss gently to distribute evenly.
- Add the sliced grilled chicken and crumbled feta cheese on top of the greens mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing. Pour over the salad.
- Toast the walnuts until fragrant, then scatter them over the salad for added crunch.
- Toss the salad gently to combine all ingredients and coat everything with the dressing. Serve immediately for maximum crunch and freshness.