Cpk Chopped Salad Food
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
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
CPK BBQ CHICKEN SALAD (COPYCAT RECIPE)
This CPK BBQ Chicken Salad is one you're going to want to make! Light, very flavorful, and cheaper than going to a restaurant! Holla!
Provided by California Pizza Kitchen's Copycat Recipe
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls.
- Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.
- *If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.
Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 11 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 792 mg, Fiber 13 g, Sugar 18 g, ServingSize 1 serving
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
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
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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!
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CALIFORNIA PIZZA KITCHEN COPYCAT BBQ CHOPPED CHICKEN SALAD ...
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Servings 4-6Estimated Reading Time 6 mins
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- Wash and chop remaining vegetables as listed above, place on top of romaine, composing each ingredient into a separate group for a visually pleasing appearance. (If you’re preparing salad ahead of time, don’t add avocado until just before serving. See instructions in post.)
- Place bite-sized chicken pieces in a separate small bowl and toss with barbeque sauce to coat.
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- Chop the pressed tofu into cubes. Place in a bowl and cover with 1/2 cup BBQ sauce. Toss to evenly coat. Marinade for at least 20 minutes.
- Make the dressing: whisk together the mayo, soymilk, chopped parsley, garlic powder, 3 tbsp. BBQ sauce and pinch salt/pepper.
- Preheat the oven to 400 degrees F. Remove the tofu cubes and place on a lightly greased baking sheet. Bake for 15 minutes. Remove, flip cubs and lightly brush with remaining BBQ sauce- you might not use it all. Place back in oven and cook for another 10-15 minutes.
- Assemble the salads: Either place all ingredients in a large bowl and toss together. Or, to serve individual salads (like photographed) place 2 cups lettuce, 1/2 avocado, 1/2 cup shredded carrots, 1/3 cup black beans, 1/4 cup corn and 1 chopped tomato on each plate. Serve with 1/4 of the tofu and drizzle with BBQ-ranch dressing.
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Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of CPK BBQ Chopped Chicken Salad 280 calories of Kraft Ranch Salad Dressing, (4 tbsp) 105 calories of Monterey Cheese, (0.25 cup, shredded) 103 calories of Chicken Breast (cooked), no skin, roasted, (3 ounces)
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Calories 708.5Saturated Fat 11.3 gPolyunsaturated Fat 1.6 gTotal Fat 45.8 g
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California pizza kitchen chopped salad. For dressing whisk together ingredients in a small bowl and chill for an hour. California Pizza Kitchen Kitchen Chopped Salad with Herbed Vinaigrette Copykat Recipes. A full-size order with ranch dressing contains 950 calories 74 grams of fat 21 grams of carbs 12 grams net carbs 9 grams of fiber and 51 grams of protein. …
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From skinnykitchen.com
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Dec 17, 2017 - 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! Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
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