Kitchen24 is quickly becoming one of my favorite restaurants in West Hollywood.

It has a lot going for it – it is within walking distance, has a great outdoor patio and a whole list of fun, creative drinks. Oh, and the food is delicious. (Although, I just discovered this past weekend that they have very few appetizers which is too bad – I love appetizers).

Richie and I went for breakfast on Easter Sunday, I was there for lunch a few weeks ago with a friend from yoga and then we visited with my friend (and baby!) who were visiting last weekend for an early evening snack. So far, everything has been great. The California Eggs Benedict was ridiculous and the Cahuenga Chopped Salad was everything I wanted it to be.

I tend to go through salad phases – I’ll make and eat a salad until I get sick of it and then I’ll have to move on. So this chopped chicken salad, inspired by the one at Kitchen24 has been my latest phase.

All of the flavors and components I need in a salad are there: a combination of greens, salty feta, briney olives, protein-rich chicken, flavorful bacon, crunchy cucumbers and apples all tossed in a tangy balsamic dressing.

Chicken Chopped Salad

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 10 minutes


Ingredients (2 serving)

  • 2 cups chopped romaine lettuce
  • 4 cups spring mix or herb salad
  • 2-4 Tbsp balsamic vinaigrette
  • 1 cup chopped chicken
  • 4 slices cooked bacon, crumbled
  • 1/2 cucumber, chopped
  • 1/2 apple, chopped
  • 1/3 cup crumbled feta cheese
  • 2 Tbsp chopped kalamata olives


Toss lettuce, greens and dressing together.

Top with remaining ingredients.

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