Moroccan Chicken Salad (California Pizza Kitchen Copycat)

hotdishmama's Note:

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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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

Directions:

1. 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.
2. While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
3. Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

Reviews

[Chef #778385]

This tasted exactly like the CPK version!! A lot of chopping, but totally worth it. I used the light version of the dressing. Without the dressing, it also holds up well for a couple of days in the fridge, so it was nice to bring to work for lunches.

[Ken Serwatowski]

Probably the best entree salad I've ever had. I used the Girard's Champagne Vinaigrette.

[MaryWD]

I tried this, and altered it a little. I like more butternut squash and beets. To the Girard's, I added some curry powder. Then it tasted more like I remembered. I love this salad!