Moroccan Chicken Salad (California Pizza Kitchen Copycat)
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains eggs
dairy free
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon olive oil
- 1/4 cup dried cranberries
- 1/4 cup roasted almonds
- 2 carrots diced
- 1 red bell pepper diced
- 1 avocado diced
- 3 boneless chicken breasts
- 1/2 cup butternut squash diced
- 1 can beets diced
- 1 hard-boiled egg, diced
- 1/4 cup dates or 1/4 cup dried apricot chopped
- 1 head romaine lettuce sliced
- 1/4 cup girard's champagne dressing
- Carbohydrate 21.8598474998414 g
- Cholesterol 102.66 mg
- Fat 15.1204799995355 g
- Fiber 10.0956247100514 g
- Protein 46.5194049999333 g
- Saturated Fat 2.13099499993751 g
- Serving Size 1 1 serving(s) (475g)
- Sodium 154.619624999349 mg
- Sugar 11.7642227897901 g
- Trans Fat 1.51695149998141 g
- Calories 400 calories
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.
