California Pizza Kitchen Waldorf Salad Copycat Food

WALDORF SALAD CALIFORNIA PIZZA KITCHEN COPYCAT

Waldorf Salad California Pizza Kitchen Copycat image

Copycat CPK Waldorf Salad Recipe

Provided by Kate @ I Heart Eating

Time 25m

Number Of Ingredients 14

Ingredients

2/3-1 cup olive oil (depending on how vinegary you want the dressing to be)
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 clove garlic (minced)
1/2 teaspoon granulated sugar
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 cups chopped cooked chicken (chilled)
1 cup diced apple
2/3 cup seedless red grapes (quartered)
1/2 cup diced celery
6-7 cups mixed salad greens
1/3 cup glazed walnuts
1/4 cup crumbled Gorgonzola cheese

Steps:

To make the dressing, whisk oil and vinegar together.
Add remaining ingredients, and whisk until combined.
Cover, and refrigerate until ready to use.
To make the salad, gently toss chicken, grapes, apple, celery, and walnuts together.
Toss in salad greens and dressing (or if you prefer, you can serve the chicken salad mixture over the greens and then drizzle the dressing over the top).
Sprinkle with Gorgonzola, and serve.

Nutrition Facts : ServingSize 1 serving, Calories 722 kcal, Carbohydrate 19 g, Protein 29 g, Fat 58 g, SaturatedFat 10 g, Cholesterol 85 mg, Sodium 440 mg, Fiber 2 g, Sugar 13 g

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 KITCHEN WALDORF SALAD COPYCAT RECIPE

California Pizza Kitchen Waldorf Salad Copycat Recipe image

Provided by Mom_s

Number Of Ingredients 14

Ingredients

2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced)
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
1/2 cup candied walnuts
crumbled gorgonzola
For the dressing
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. 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.

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)

Moroccan Chicken Salad (California Pizza Kitchen Copycat) image

Had this last week at CPK and just had to figure out how to make it. I think this is pretty close! It's delicious nevertheless.

Provided by hotdishmama

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butternut squash, diced
1 (8 ounce) can beets, diced
1/4 cup dried cranberries
1 hard-boiled egg, diced
1 avocado, diced
2 carrots, diced
1 red bell pepper, diced
1/4 cup dates or 1/4 cup dried apricot, chopped
1 head romaine lettuce, sliced
1/4 cup girard's champagne dressing
1/4 cup roasted almonds
3 boneless chicken breasts
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon olive oil

Steps:

To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

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