Cpk Chopped Salad Recipes

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

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

California Pizza Kitchen Chopped Salad image

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

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

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD

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

California Pizza Kitchens Bbq Chicken Salad image

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

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

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DRESSING: Place all of the dressing ingredients in a wide-mouth jar. Season to taste with salt and pepper -- I add about 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the lid on the jar and shake briskly to combine. Place jar in the fridge and store there until ready to dress the salad.
LETTUCE: Wash and chop the lettuce. I like to cut the lettuce into ribbons (roll up the pieces into cigars and then thinly slice) and then halve the ribbons -- thinner salad pieces allow for more surface area for the dressing to adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding any other ingredients.
SALAD INGREDIENTS: Add in the drained and rinsed chickpeas, quartered cherry tomatoes, thinly sliced red onion, thinly sliced salami, chopped ham, halved mozzarella pearls, and thinly sliced pepperoncini. Chiffonade the basil pieces (see Note 2) and add those into the salad. Toss the salad and adjust add-ins to personal preference. (The amounts listed are general guidelines of how we like this chopped salad. But the best part of making this homemade is you can add additional toppings to personal preference!)
ADD DRESSING: Remove the dressing from the fridge and shake again to recombine. Only add the dressing to the quantity of salad you will be enjoying immediately. Unfortunately the salad doesn't sit well with dressing so keep it separate until right ready to eat!

Cpk Chopped Salad Recipes

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

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!

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD

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!

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