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Inspired by one of my favorite Disney quick service dishes, this grilled chicken bowl is filled with healthy kale and a delicious, creamy herb dressing!

I’m not ashamed to admit it: probably my most favorite thing about Walt Disney World is the food! Those of you who have been around for a while know from my Disney trip recaps that most of our time revolves around food (or which rides we are gonna do in between eating 😀 ). Today I’m bringing one of my favorite quick service meals from Disney’s Animal Kingdom park to life with this tasty and healthy kale and grilled chicken bowl!

There are two main types of restaurants on Disney property: table service and quick service. I usually prefer table service because between the hustle and bustle of people in the parks and the constant heat and humidity, it’s nice to get out of the sun and sit down for an hour in some AC in the middle of the day.

That being said, Satu’li Canteen at Pandora in Disney’s Animal Kingdom has some of the best quick service food out there these day! And today I’m sharing with you my at-home recreation of my go-to dish there: this kale and grilled chicken bowl with creamy herb dressing.

After marinating the chicken, you start by preparing the creamy herb dressing. This is the star of the dish, let me tell you! I like to prepare my dressings in one of these OXO Good Grips salad shakers. It makes the process so much easier and no whisking involved – just shake shake shake! You can store extra dressing directly in the fridge in the shaker too.

Then the salad comes together quickly with kale, red onion, quinoa and dried cranberries. When you’re ready to eat, quickly grill or pan fry the chicken, slice and serve!

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Pandora-Inspired Kale and Chicken Bowl with Creamy Herb Dressing

Inspired by one of my favorite Disney quick service dishes, this grilled chicken bowl is filled with healthy kale and a delicious, creamy herb dressing!

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 4 servings

Ingredients

For chicken:

• 1/4 cup + 1 tablespoon olive oil divided
• 1/4 cup red wine vinegar
• 2 cloves garlic peeled and smashed
• 1 tablespoon Italian seasoning
• 1/2 lemon juiced
• 2 chicken breasts halved into two cutlets each

For creamy herb dressing:

• 2 garlic cloves minced
• 1 large egg yolk
• 2 tablespoons red wine vinegar
• ½ cup packed cilantro
• ½ cup packed parsley
• 1/2 cup packed basil
• ½ cup olive oil
• Kosher salt
• Ground black pepper

For salad:

• 1 bunch Tuscan lacinatao kale, finely shredded
• 1/3 red onion finely chopped
• 1 cup cooked quinoa cooled to room temperature
• 1/4 cup dried cranberries

Instructions

1. In a plastic resealable bag, whisk together 1/4 cup olive oil, red wine vinegar, garlic, Italian seasoning, and lemon juice. Add chicken breasts to the bag and seal. Turn to coat. Allow to marinate for at least 30 minutes, turning occasionally.
2. Meanwhile, prepare the herb dressing and the rest of your bowl ingredients. Combine garlic, egg yolk, red wine vinegar, cilantro, parsley, and basil in a food processor until finely chopped and combined. With food processor running, slowly stream in olive oil and allow to run until creamy and smooth. Season with salt and pepper to taste.
3. Heat a large cast iron skillet or grill pan over medium-high heat. Add remaining tablespoon of olive oil to the pan and heat. Season chicken on both sides with kosher salt and cook, about 3-4 minutes per side. Remove chicken to a cutting board and allow to rest for 5-10 minutes before slicing.
4. In a large bowl, combine kale, red onion, quinoa, and cranberries. Toss to combine. Serve salad topped with sliced chicken and creamy herb dressing.

Now it’s your turn: what is your favorite meal you’ve had on vacation? Share with me below!

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