Delish’s Copycat California Pizza Kitchen Salad is the Real Deal

You know the drill: It’s dinnertime, and you’re tempted by the convenience and ease of that takeout menu in your kitchen drawer. But what if we told you that your go-to restaurant salad is deceptively easy to make at home — and that it’s maybe even more delicious than the real thing?

Our friends over at Delish recently lent us the latest issue of their Copycats quarterly magazine, which is absolutely stuffed with dupes of legendary restaurant classics. And one of our favorite copycat recipes, developed by food editor Taylor Ann Spencer, is a take on California Pizza Kitchen’s mouthwatering Italian chopped salad.

This main dish (which feeds four, by the way) is a lot simpler than it looks. First, you’ll whip up a tangy mustard-herb vinaigrette using dried herbs, vinegar, aromatics, and oil — most of which you likely already have tucked away in your fridge or pantry. Then, you’ll bake a couple of chicken breasts until golden brown before letting cool and chopping into cubes. Lastly, you’ll mix up that protein with goodies like thinly sliced salami, chopped tomatoes, chickpeas, and refreshing lettuce. The end result? A super savory salad that’s hearty enough to serve as a perfectly filling entrée.

California Pizza Kitchen Italian Chopped Salad

Serves: 4

Cook time: 1 hour 20 minutes

Ingredients

Mustard-Herb Vinaigrette

• ½ medium shallot, minced
• 1 garlic clove, minced
• ¼ cup red wine vinegar
• 2 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 6 tbsp extra-virgin olive oil
• 2 tbsp finely grated Parmesan

Salad

• 2 (8-oz) boneless, skinless chicken breasts
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 4 cups thinly sliced iceberg lettuce (¼-inch strips)
• 4 cups thinly sliced romaine (¼-inch strips)
• 1½ cups chopped tomatoes
• 1 cup canned chickpeas, rinsed, drained
• 1 cup shredded mozzarella
• 2 oz. salami (about ½ cup), thinly sliced, cut into half-moons
• ½ cup thinly sliced fresh basil

Instructions

1. Mustard-Herb Vinaigrette: In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper. Slowly stream in olive oil, whisking constantly, until vinaigrette is smooth and emulsified. Whisk in Parmesan. Refrigerate until ready to use.
2. Salad: Arrange a rack in center of oven; preheat to 425°. Rub chicken with vegetable oil; sprinkle with salt and pepper. Arrange on a foil-lined baking sheet.
3. Chicken: Bake chicken until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.
4. Let cool to room temperature on sheet, then transfer to a cutting board and cut into ¼-inch to ½-inch cubes. (You should have about 2 cups.)
5. Serve: In a large bowl, toss iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken. Serve with vinaigrette alongside.