Moroccan Chicken Salad (California Pizza Kitchen Copycat) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
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.
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