KINDA LIKE CALIFORNIA PIZZA KITCHEN CHINESE CHICKEN SALAD
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
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 KITCHENS BBQ CHICKEN SALAD
The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!
Provided by Sharon123
Categories Chicken Breast
Time 40m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 32
Steps:
- To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
- To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
- To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
- To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
Nutrition Facts : Calories 1035.5, Fat 45.7, SaturatedFat 17.5, Cholesterol 152.2, Sodium 2870.1, Carbohydrate 106.1, Fiber 21.1, Sugar 31.5, Protein 56
CALIFORNIA CHICKEN SALAD
All the fruit in this salad gives it a natural sweetness. I use whole wheat pasta for added fiber. Since I purchase cooked chicken breast at the store, I only have to cook the pasta for a healthy, delectable dinner. With minimal cooking this is great for the summer. -Regina Reynolds, Struthers, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package instructions. Drain pasta and rinse in cold water., In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving., Spoon 1/2 cup onto each lettuce leaf.
Nutrition Facts : Calories 127 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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