Kinda Like California Pizza Kitchen Chinese Chicken Salad Recipes

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CALIFORNIA PIZZA KITCHEN CHOPPED SALAD



California Pizza Kitchen Chopped Salad image

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

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

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

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
  • In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

COPYCAT CALIFORNIA PIZZA KITCHEN'S THAI CHICKEN PIZZA



Copycat California Pizza Kitchen's Thai Chicken Pizza image

This copycat CPK pizza brings the Thai flavor with a spicy peanut sauce, shredded carrots and cilantro. If you're up for a delicious kitchen challenge, look no further!

Provided by betteisbetter

Time 2h

Yield 2

Number Of Ingredients 20

1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
Topping
3 1/2 tablespoons peanut butter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon fresh ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1 1/2 tablespoon green onions
1/2 pound chicken breast, cut in 1/4-inch strips
1/2 cup Mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped

Steps:

  • For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours). For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Saute in 2 tablespoons olive oil, until done (about 7 minutes). Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.

Nutrition Facts :

THAI CRUNCH SALAD WITH PEANUT DRESSING



Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 4

Number Of Ingredients 19

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

  • For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  • For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

KINDA LIKE CALIFORNIA PIZZA KITCHEN CHINESE CHICKEN SALAD



Kinda Like California Pizza Kitchen Chinese Chicken Salad image

I found this recipe on Epinions.com in a review of California Pizza Kitchen from chic_seeker. The reviewer included a close copycat recipe to the restaurant's delicious Chinese chicken salad. I included this with other salads in a recent lunch for a crowd and this was the first thing gone. (Prep time cited does not include cooking chicken)

Provided by pattikay in L.A.

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 1/2 tablespoons hoisin sauce
3 tablespoons peanut butter
3 teaspoons brown sugar
1 teaspoon asian chili paste (I used sambal oelek with good results)
1 1/2 teaspoons grated ginger (about a teaspoon of powdered works well)
4 1/2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 -3 large cooked chicken breasts, boneless and skinless, chopped into chunks
sesame seeds, toasted
1 head napa cabbage, chopped
1 head romaine lettuce, chopped
1/2 cup cilantro, chopped
2 carrots (peeled and shredded or julienned)
3/4 cup peanuts, chopped (sliced or slivered almonds might be nice also)
1 bunch about 8 scallion (white and light green parts chopped crosswise)

Steps:

  • In a small bowl, combine dressing ingredients, whisk and set aside.
  • In a really large salad bowl, combine cabbage, lettuce, cilantro and green onions and toss gently.
  • Sprinkle in the sesame seeds and peanuts.
  • Add the chicken.
  • Pour in the dressing and toss.
  • Enjoy!

Nutrition Facts : Calories 476.3, Fat 29.7, SaturatedFat 5.1, Cholesterol 41.7, Sodium 428.3, Carbohydrate 30, Fiber 9, Sugar 14.8, Protein 28.4

CALIFORNIA PIZZA KITCHEN BBQ CHICKEN PIZZA



California Pizza Kitchen BBQ Chicken Pizza image

You can make this special barbecue chicken pizza at home, our copycat recipe is no secret.

Provided by Stephanie Manley

Categories     Main Course

Time 25m

Number Of Ingredients 10

8 ounces boneless and skinless chicken breasts
1 tablespoon olive oil
2 tablespoons barbecue sauce
16 ounces pizza dough
2 tablespoons semolina (or cornmeal)
½ cup barbecue sauce
2 tablespoons Gouda cheese (shredded)
2 cups mozzarella cheese ( shredded )
¼ cup red onion (sliced)
2 tablespoons chopped fresh cilantro

Steps:

  • In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook.
  • Set cooked chicken aside in the refrigerator until chilled through.
  • Once chilled, coat the chicken with two tablespoons BBQ sauce. Place it back in the refrigerator.
  • Place a pizza stone in the center of the oven and preheat to 500 degrees for one hour before cooking pizzas.
  • Sprinkle semolina on a work surface.
  • Place half of the pizza dough on the semolina and roll out the dough.
  • Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim.
  • Sprinkle 1 tablespoon Gouda cheese over the sauce.
  • Cover with ¾ cup shredded mozzarella.
  • Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces).
  • Place approximately 18 to 20 pieces of red onion over the surface.
  • Sprinkle an additional ¼ cup mozzarella over the top of the pizza.
  • Transfer the pizza to the oven and bake until the crust is crisp and golden and the cheese in the center is bubbly, about 8 to 10 minutes.
  • When the pizza is cooked, carefully remove it from the oven and sprinkle 1 tablespoon cilantro over the hot pizza. Slice and serve.
  • Repeat with the remaining ingredients for a second pizza. The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.

Nutrition Facts : Calories 169 kcal, Carbohydrate 19 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 438 mg, Sugar 5 g, ServingSize 1 serving

CPK INSPIRED THAI CHICKEN PASTA



CPK Inspired Thai Chicken Pasta image

A version of a very popular California Pizza Kitchen dish, this Thai Chicken Pasta is restaurant quality, with easy to find ingredients. The mix of vegetables and chicken with the spicy-sweet and umami sauce is one your family will want over and over again.

Provided by Sabrina Snyder

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 pound thin spaghetti
3 tablespoons oriental sesame oil (, divided use)
1 cup julienned carrots
2 cups napa cabbage (, sliced)
2 cups chopped (, cooked chicken breast meat)
8 green onions (, chopped)
5 garlic cloves (, minced)
1 tablespoon fresh ginger (, peeled and minced)
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons Sriracha sauce

Steps:

  • Bring a pot of water to boil.
  • Add 1-2 tbsp of salt to season the water.
  • Cook pasta, al dente (I shoot for a minute shy of what the box says)
  • Drain pasta and toss with 2 tbsp sesame oil.
  • Pat dry the inside of the pot and add 1 tbsp of sesame oil.
  • If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
  • Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
  • Saute for a minute or two until they have softened and barely start to turn color.
  • Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
  • Stir all the ingredients together and add the pasta back into the pot.
  • Toss the pasta with the rest of the ingredients and serve!
  • Garnish with remaining green onions if you chose to reserve some.

Nutrition Facts : Calories 734 kcal, Carbohydrate 81 g, Protein 17 g, Fat 39 g, SaturatedFat 4 g, Sodium 823 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

The BEST Chinese Chicken Salad! It is easy, quick, and refreshing loaded with crisp, vibrant veggies, crunchy wonton strips and nuts all doused in dynamite tangy Sesame Ginger Dressing! This Salad stores beautifully for make ahead/portable lunches and stress free dinners!

Provided by Jen

Time 25m

Number Of Ingredients 27

3 cups shredded cooked chicken
1 small head Napa cabbage (thinly shredded (about 6 cups, approx. 1 pound))
1/2 small red cabbage (thinly shredded (approx. 3 cups))
1 cup matchstick. thinly julienned, or finely shredded carrots
3 oz. snow peas, ends trimmed and julienned ((approx. 1 cup))
1 red bell pepper (julienned then halved)
1-2 11 oz. can(s) mandarin oranges in water (drained)
1/3 cup loosely packed cilantro, chopped
1/3 cup chopped green onions
1/2 cup craisins (optional but recommended)
2/3 cup sliced almonds or chopped peanuts (more or less to taste )
1 1/2 cups wonton strips or chow Mein noodles (more or less to taste )
2 tablespoons sesame seeds or sunflower seeds (more or less to taste )
pineapple
mango
Asian pear
1/3 cup rice vinegar
1/4 cup low sodium soy sauce
2 tablespoons Asian sweet chili sauce
1 1/2 tablespoons sesame oil
2 tablespoons sugar
1/2-1 teaspoon sriracha optional
1 1/2 teaspoons minced garlic
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons peanut oil or canola oil

Steps:

  • Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
  • Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

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