Moroccan Chicken Salad California Pizza Kitchen Copycat
Transport your taste buds to North Africa with this vibrant Moroccan Chicken Salad, a spot-on copycat recipe inspired by the iconic dish from California Pizza Kitchen. Juicy, spice-rubbed chicken breasts seasoned with a fragrant blend of cumin, cinnamon, and paprika steal the spotlight, perfectly paired with a fresh medley of spring greens, shredded carrots, red bell peppers, and toasted almonds. Sweet pops of golden raisins mingle with chopped cilantro and refreshing mint for an aromatic twist, all brought together by a zesty citrus-honey vinaigrette that's as light as it is flavorful. Ready in just 35 minutes, this colorful salad is a feast for the senses and makes an ideal lunch or dinner for any occasion. Perfect for fans of global flavors, healthy eating, and gourmet salads!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 6 cups Spring mix or mixed greens
- 1 cup Carrot, shredded
- 0.5 cup Golden raisins
- 0.5 cup Toasted almonds, sliced
- 1 medium Red bell pepper, diced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 0.25 cup Orange juice
- 1 tablespoon Honey
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Salt (for dressing)
- 0.25 cup Olive oil (for dressing)
Instructions
Preheat a skillet over medium heat.
In a small bowl, mix together ground cumin, ground cinnamon, paprika, salt, and ground black pepper.
Rub the spice mixture onto both sides of the chicken breasts.
Heat olive oil (2 tablespoons) in the skillet and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice it thinly.
While the chicken is cooking, prepare the salad. In a large bowl, combine the spring mix or mixed greens, shredded carrot, golden raisins, toasted almonds, diced red bell pepper, chopped cilantro, and chopped mint leaves.
Prepare the dressing by whisking together orange juice, honey, red wine vinegar, ground ginger, garlic powder, and salt (0.25 teaspoon). Slowly whisk in olive oil (0.25 cup) until emulsified.
Pour the dressing over the salad and toss gently to coat evenly.
Top the salad with the sliced chicken.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 94.6 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 510 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3685 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
