Kristen Bell’s Favorite Kale and Chicken Salad

When it comes to meal planning, decision fatigue is a very real phenomenon. Sometimes, the absolute hardest part of making lunch is simply figuring out what you want to eat! That is exactly why so many people—including busy celebrities—find deep comfort in relying on a consistent, delicious daily go-to meal.

While filming season two of the hit Netflix series Nobody Wants This, actress Kristen Bell relied on the exact same lunch every single day for six straight weeks. The meal in question? A vibrant, protein-packed kale and chicken salad from the popular Los Angeles restaurant Jemma Hollywood.

A Salad That Feels Like a Meal

Bell confessed her obsession in a recent interview, explaining, “It just tastes delicious, and it actually is one of the only salads that feels like a meal.”

If you are worried that a celebrity “sitcom salad” might be a tiny, unfulfilling portion of greens, think again. This recipe—created by Top Chef contestant Chef Jackson Kalb—is deeply satisfying. It features creamy avocado, crunchy toasted almonds, tender chicken, and a zesty serrano pepper dressing that will completely cure your midday slump!

The Essential Ingredients

This restaurant-quality salad relies on a perfectly balanced mix of textures and bold flavors. Here is what you need to build the ultimate bowl:

• The Greens: A robust base of finely shaved kale and green cabbage, mixed with cilantro and the dark green tops of green onions.
• The Dressing: A powerhouse blend of Dijon mustard, fresh garlic, tamari (or soy sauce), fresh oregano, rice vinegar, a pinch of cayenne, and vegetable oil.
• The Heat: A few thin slices of finely chopped serrano pepper add a brilliant, fresh kick to the vinaigrette.
• The Crunch: Toasted whole almonds (roughly chopped) provide an essential crunch that holds up perfectly against the hearty greens.
• The Toppings: Sliced roasted or grilled chicken breast, diced avocado, and a heavy grating of Parmesan cheese turn this into a complete, macro-friendly meal.

Expert Prep Tips: Emulsify Slowly: To create a thick, creamy dressing that coats the greens rather than slipping right off, you mustemulsifythe oil! With your blender running, pour the vegetable oil in a very slow, steady stream. Massage the Greens: Raw kale can be tough. Once you add your dressing to the greens, use your hands to gently massage the leaves for a minute or two until they soften and shrink slightly.

Also Read : Martha Stewart’s Classic Pimento Cheese Recipe

Kristen Bell’s Favorite Kale and Chicken Salad

Recipe by RecipesVilla

Servings

1

servings

Prep time

15

minutes

Cooking timeminutes

Calories

620

kcal

Ingredients

• For the Salad Base:

• 1 bunch kale, washed, stems removed, finely shaved

• 1 cup green cabbage, finely shaved

• 1 tbsp sliced green onion (dark green tops only)

• 3 tbsp fresh cilantro, chopped (with stems)

• For the Dressing:

• 2 1/2 tbsp extra-strong Dijon mustard

• 1 medium garlic clove

• 1 tsp tamari (or soy sauce)

• 2 tsp fresh oregano leaves

• 1 1/2 tbsp granulated sugar

• 1/2 tsp kosher salt

• 2 1/2 tsp rice vinegar

• 1 small pinch cayenne pepper

• 3/4 cup vegetable oil

• 2 to 3 thin slices fresh serrano pepper, finely chopped

• For the Toppings:

• 1 full roasted or grilled chicken breast, sliced

• 1/3 cup toasted whole almonds, roughly chopped

• 1/2 to 1 whole avocado, diced

• 1/2 cup grated Parmesan cheese

Directions

• Make the Dressing Base: In a blender, combine the Dijon mustard, garlic clove, tamari, fresh oregano, sugar, kosher salt, rice vinegar, and cayenne pepper. Blend until smooth.
• Emulsify the Oil: With the blender running on a medium speed, slowly stream in the vegetable oil to emulsify the dressing until it is thick and creamy. Once blended, stir in the finely chopped serrano peppers by hand.
• Mix the Greens: In a large mixing bowl, toss together the shaved kale, shaved green cabbage, green onions, and chopped cilantro. You will have about 4 cups of salad mix.
• Dress and Massage: Pour 1/4 cup of the prepared dressing over the greens. Use your hands or salad tongs to massage the dressing well into the greens so the kale softens. (Add more dressing, 1 tablespoon at a time, to reach your desired taste).
• Add the Crunch: Fold the roughly chopped toasted almonds directly into the dressed greens.
• Top and Serve: Transfer the greens to a large serving bowl. Top the salad with your sliced chicken breast, diced avocado, and grated Parmesan cheese. Toss gently to finish and enjoy immediately!

Notes

• Leftover Dressing: This recipe yields extra dressing (you will have about 1/2 cup leftover). Store it in an airtight jar in the refrigerator for up to a week. It tastes amazing on roasted vegetables or as a marinade for extra chicken!
• Meal Prep Friendly: If you want to make this for the week, simply prep the dressing and chop all the dry ingredients. Keep the dressing, avocado, and chicken stored separately from the greens, and toss everything together right before lunch.