Moroccan Chicken Salad California Pizza Kitchen Copycat Food

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.

MOROCCAN CHICKEN SALAD

Moroccan Chicken Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 small parsnips, peeled and quartered lengthwise
2 medium turnips, peeled and cut into wedges
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
1 lemon, halved
1 15-ounce can chickpeas, drained, rinsed and patted dry
2 cups shredded rotisserie chicken, skin removed 1/2 cup dried apricots, quartered
1/2 cup pitted oil-cured olives
1/4 cup sliced almonds
1 5-ounce package baby arugula-spinach blend (about 8 cups)

Steps:

Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.

Nutrition Facts : Calories 580, Fat 44 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 964 milligrams, Carbohydrate 51 grams, Fiber 12 grams, Protein 19 grams, Sugar 16 grams

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

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