Have you ever tried the CPK Italian chopped salad recipe? California Pizza Kitchen is well-known for its BBQ Chicken Pizza, but the Italian Chopped Salad is the menu’s undiscovered gem. This salad, an exuberant mix of lettuce, chickpeas, turkey, salami, tomatoes, and cheese swirled in an Italian mustard-herb vinaigrette, may really entice us to forego the pizza in favor of the greens.
The original CPK Italian Chopped Salad includes turkey breast, but because turkey breast can be difficult to get on its own, we’ve substituted chicken breast in this copycat version. However, feel free to use turkey if you have it on hand—and if it’s already roasted because, say, it’s the day after Thanksgiving and you’re trying to use up your leftovers, even better!
This salad, like any chopped salad, involves some knifework, but don’t let that put you off. The chicken, salami, and lettuce can be prepared ahead of time and refrigerated in separate containers for up to a day. Even the dressing can be made ahead of time. However, I would recommend waiting until just before tossing the salad to cut the tomatoes and slice the basil. Both are best served fresh.
| YIELDS | 4 serving(s) |
| PREP TIME | 30 mins |
| TOTAL TIME | 1 hr 20 mins |
| CAL/SERV | 641 |
How to make cpk Italian chopped salad recipe
cpk Italian chopped salad recipe: Ingredients
- MUSTARD-HERB VINAIGRETTE
- 1 shallot, finely diced
- 1 garlic clove, coarsely chopped
- a quarter cup of red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 2 tbsp. Parmesan cheese, finely grated
- SALAD
- 1 pound boneless, skinless breasts of chicken or turkey
- 1 tablespoon neutral oil
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 4 cups thinly sliced (1/4 inch strips) romaine lettuce
- 4 cups thinly sliced (1/4 inch strips) romaine
- 1 1/2 cups diced tomatoes
- 1 cup washed and drained canned chickpeas
- 1 cup grated mozzarella
- 1/2 cup salami (about 2 oz.), thinly sliced and cut into half-moons
- 1/2 cup fresh basil, finely sliced
cpk Italian chopped salad recipe: Directions
MUSTARD-HERB VINAIGRETTE
Step 1
Combine shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper in a medium mixing bowl.
Step 2
Whisk in the oil gently until a smooth, slightly thicker dressing appears. Whisk in the Parmesan and keep aside until ready to use.
Step 3
Make Ahead: The dressing, sans the cheese, can be made up to 3 days ahead of time. Keep refrigerated in an airtight container.
SALAD
Step 1
Preheat the oven to 425°F with the center rack. Line a baking pan with aluminum foil. Season the chicken on both sides with salt and pepper. Place on a preheated baking sheet.
Step 2
Bake chicken for 20 to 25 minutes, or until cooked through and an instant-read thermometer inserted into the center registers 160°.
Step 3
Allow it to cool to room temperature on the baking sheet before transferring to a cutting board and cutting into 1/4″ to 1/2″ cubes. (You should have approximately 2 cups.)
Step 4
Toss together iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken in a large mixing basin. Drizzle dressing over salad and mix to combine.
Step 5
Make Ahead: Cook the chicken and cut it the day before. Keep refrigerated in an airtight container. Lettuce and salami can be chopped ahead of time. Refrigerate in separate airtight containers. REF.
You may be interested in STRAWBERRY SPINACH SALAD RECIPE