Best Moroccan Chicken Salad California Pizza Kitchen Copycat Recipes

MOROCCAN CHICKEN SALAD

Moroccan Chicken Salad image

An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).

Provided by echo echo

Categories Chicken

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 cups cooked chicken, chopped
1 (15 ounce) can garbanzo beans, drained
1 small red onion, halved and sliced
1/2 cup red bell pepper, cut in strips
1/2 cup yellow bell pepper, cut in strips
1/2 cup ripe olives, sliced
1/4 cup chopped fresh parsley
1 (8 ounce) container plain yogurt (nonfat is OK)
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon caraway seed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

Combine the chicken through parsley in a bowl.
Stir together the yogurt through red pepper flakes and toss with the chicken mixture.

Nutrition Facts : Calories 255.1, Fat 8.2, SaturatedFat 2.4, Cholesterol 57.8, Sodium 465.5, Carbohydrate 22.1, Fiber 4.3, Sugar 3.1, Protein 23.1

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 PIZZA KITCHEN WALDORF SALAD COPYCAT

California Pizza Kitchen Waldorf Salad Copycat image

My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

Provided by princessbride029

Categories Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
6 cups mixed baby greens
1/2 cup red seedless grapes, halved
1 granny smith apple, chopped in bite-sized pieces
1/2 cup celery, diced (I omit this due to personal preference)
1/2 cup candied walnuts (don't skip, the best part!)
crumbled gorgonzola
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup olive oil (I tend to decrease the oil and it's still tasty)

Steps:

For dressing:.
Whisk together all ingredients well.
Chill until serving.
Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
For the salad:.
Toss field greens, fruits and celery, if included, in desired amount of dressing.
Place evenly divided portions on two large, chilled plates.
Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
Voila! Enjoy!

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD

California Pizza Kitchens Bbq Chicken Salad image

The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!

Provided by Sharon123

Categories Chicken Breast

Time 40m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 32

Ingredients

vegetable oil, for deep-frying
12 corn tortillas, cut 1/4-inch strips
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded monterey jack cheese
1 cup canned black beans, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce

Steps:

To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

Nutrition Facts : Calories 1035.5, Fat 45.7, SaturatedFat 17.5, Cholesterol 152.2, Sodium 2870.1, Carbohydrate 106.1, Fiber 21.1, Sugar 31.5, Protein 56