Can I just tell you, I freaking LOVE LOVE LOVE the Morrocan chicken salad at CPK (You know California Pizza Kitchen, yes food blog people DO go to chains) Anyway, I am obsessed with it, BUT its SOOO expensive! Literally, I spend $16-$18 on the salad (the range is because the tax/tip usually makes it $17) which is totally cray to spend on a salad and yet I do. A) because of the convenience of grabbing it after work en route to my night MBA class B) because it is beyond delish! It has all the taste bud pleasing elements you can think of: sweet, savory, crunchy, creamy, etc! Anyway work was slow this week and I have an online class this semester so I am not running around as much and I figured its time to replicate this salad. Especially because I need to save my money for pedicures. Oyi my feet are looking rough! woof! Ok back to the tasty salad prep. As always this is going to reuse ingredients from other recipes. At CPK they use a champagne vinaigrette, so I grabbed a bottle of the Trader Joe’s pear champagne vinaigrette used in one of our salad recipes and a chicken dish to toss my greens with. Then the beets were in the last salad recipe as well-ha can you tell I really like them?! Might be the new truffle, lol just kidding that would never happen.
- 1/3 cup Dates (Sliced in halves or quarters depending on how big yours are, I did mejdool dates)
- 1/3-1/2 cup Toasted almonds (I tossed them in a pan to toast when I was boiling the eggs)
- 6 oz. Beets (Drain all the water if using the canned stuff and chop vs. slice)
- 10 oz. Roasted butternut squash (I just did it with salt, pepper, and paprika)
- 1/2 cup Cranberries (I bought dried packaged ones from the store)
- 3 Grilled chicken breasts (I just did it with cayenne pepper, salt, black pepper, garlic powder, cumin, & paprika)
- 1 Avocado (dice into cubes)
- 1 medium Red bell pepper (try for the same sizes as the beets and avocado).
- 1 package or 8-10 oz. Mixed greens (tossed w 1/3 cup of the bottled dressing)
- Chopped up boiled eggs (I did 2, but 3 without the yellow of the 3rd would be good too)
Heat up a nonstick pan (I used my grill pan since it was washed & ready from the last time I made burgers) with some olive oil and sear the chicken breasts (I had them coated & rubbed in with the spices on both sides of the breasts) until cooked through about 5-7 minutes on each side. Let the meat rest before slicing and adding to salad. While you are cooking the chicken you can toss the squash with some oil & spices as well and roast in the oven at 400 degrees for 15 minutes. While the chicken and squash cools, chop the other veggies and eggs and mix well. This is how pretty the colors look:
I called this recipe the pseudo salad because its a knock off of the one from the restaurant and its much more filling than a regular old salad. This is meant to be an entrée and that’s why there is a bit more cooking involved than most salad recipes. Anyway its yummy, don’t worry about what the title means, just devour.
Happy Eating, XO.