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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.