Best California Chopped Salad Recipes

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

California Pizza Kitchen Chopped Salad image

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19

Ingredients

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

Steps:

For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
For dressing, whisk together ingredients in a small bowl and chill for an hour.
Just before serving, toss dressing with salad and serve on small individual plates.
Can serve 4 for a main dish or 8 for small side salads.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP

California-Style Chopped Salad with Shrimp image

Provided by Giada De Laurentiis

Categories appetizer

Time 24m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 head romaine lettuce, trimmed and halved lengthwise
1 ear corn, husk and silk removed
2 zucchini, halved lengthwise
6 colossal or 12 extra-large shrimp, peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 head butter lettuce, torn
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, halved, pitted, peeled and diced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

Steps:

For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

CALIFORNIA CHOPPED SALAD

California Chopped Salad image

Make and share this California Chopped Salad recipe from Food.com.

Provided by JenniferK2

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 cups romaine lettuce, torn
1 1/2 cups sharp cheddar cheese, shredded (divided)
1 cup tomatoes, diced
1 cup cooked chicken (diced) or 1 cup turkey (diced)
8 slices bacon, cooked and crumbled (1/2 C)
2 cups hard-cooked eggs, chopped
1/2 cup garlic-flavored croutons
1 avocado, diced
1/2 cup caesar salad dressing

Steps:

In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead).
Just before serving, add croutons and avocado.
Add dressing; toss lightly to coat.
Top with remaining cheese.

Nutrition Facts : Calories 825.1, Fat 69.6, SaturatedFat 22.6, Cholesterol 390.8, Sodium 1143.2, Carbohydrate 14.8, Fiber 6.2, Sugar 4.2, Protein 36.6

CALIFORNIA CHIPOTLE CHOPPED SALAD

California Chipotle Chopped Salad image

A healthy Mexican and vegetarian salad recipe with avocado, black beans, chipotle chile and quinoa.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil see savings
2 tablespoons apple cider vinegar see savings
2 tablespoons agave nectar see savings
1/4 cup freshly squeezed lime juice see savings
1 15 ounce can black beans, rinsed, drained see savings
1 garlic clove, minced see savings
1/4 teaspoon chipotle chile powder see savings
1/2 teaspoon salt see savings
1 head romaine lettuce, cut or torn into bite-size pieces see savings
1 large tomato, finely chopped see savings
1/4 red onion, finely chopped see savings
1 avocado, pitted, peeled and diced see savings
1/2 cup cooked quinoa see savings
2 tablespoons finely chopped cilantro see savings

Steps:

To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.
In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.