CPK Italian Chopped Salad

Name: CPK Italian Chopped Salad
Prep time: 30 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1/2 shallot, finely chopped; 1 clove garlic, finely chopped; 1/4 c. red wine vinegar; 2 tbsp. Dijon mustard; 1 tsp. dried oregano; 1 tsp. dried parsley; 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 6 tbsp. extra-virgin olive oil; 2 tbsp. finely grated Parmesan; 1 lb. boneless, skinless chicken or turkey breasts; 1 tbsp. neutral oil; 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 4 c. thinly sliced (1/4" strips) iceberg lettuce; 4 c. thinly sliced (1/4" strips) romaine; 1 1/2 c. chopped tomatoes; 1 c. canned chickpeas, rinsed, drained; 1 c. shredded mozzarella; 1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons; 1/2 c. thinly sliced fresh basil

By Taylor Ann SpencerPublished: May 1, 2023

Approved by the Delish Test Kitchen

1 Rating

california pizza kitchen italian chopped salad

PHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDS

Yields:

4 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 20 mins

Cal/Serv:

641

Jump to recipe

California Pizza Kitchen may be famous for BBQ Chicken Pizza, but the Italian Chopped Salad is the unsung hero on their menu. An exuberant jumble of lettuce, chickpeas, turkey, salami, tomatoes, and cheese, all tossed in a Italian mustard-herb vinaigrette, this is one salad that might actually tempt us to put down the pizza in favor of the greens.

The original CPK Italian Chopped Salad contains turkey breast, but since turkey breast can be difficult to purchase on its own, we’ve opted for chicken breast in this copycat version. That said, feel free to use turkey if you have it on hand—and if it’s already roasted because, say, it’s the day after Thanksgiving and you’re trying to use up your leftovers, so much the better!

As with any chopped salad, this salad requires a decent amount of knifework, but don’t let that intimidate you. The chicken, salami, and both lettuces can be prepped in advance and stored in separate containers in the refrigerator for up to a day. Even the dressing can be made in advance. I would recommend waiting to cut the tomatoes and slice the basil until just before you toss the salad, though. They’re both best served fresh.

Made this? Let us know in the comments below.

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Ingredients

Mustard-Herb Vinaigrette

1/2
shallot, finely chopped
1
clove garlic, finely chopped
1/4 cup
red wine vinegar
2 Tbsp.
Dijon mustard
1 tsp.
dried oregano
1 tsp.
dried parsley
1 tsp.
kosher salt
1/2 tsp.
freshly ground black pepper
6 Tbsp.
extra-virgin olive oil
2 Tbsp.
finely grated Parmesan

Salad

1 lb.
boneless, skinless chicken or turkey breasts
1 Tbsp.
neutral oil
1 tsp.
kosher salt
1/2 tsp.
freshly ground black pepper
4 cups
thinly sliced (1/4" strips) iceberg lettuce
4 cups
thinly sliced (1/4" strips) romaine
1 1/2 cups
chopped tomatoes
1 cup
canned chickpeas, rinsed, drained
1 cup
shredded mozzarella
1/2 cup
salami (about 2 oz.), thinly sliced, cut into half-moons
1/2 cup
thinly sliced fresh basil

Directions

Mustard-Herb Vinaigrette
1. Step 1In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper.
2. Step 2While whisking, slowly pour in oil until a smooth, slightly thicker dressing forms. Whisk in Parmesan until combined; set aside until ready to use.
3. Step 3Make Ahead: Dressing, without cheese, can be made 3 days ahead. Store in an airtight container and refrigerate.
Salad
1. Step 1Place a rack in middle of oven; preheat to 425°. Line a baking sheet with foil. Rub chicken on both sides with oil; season with salt and pepper. Place on prepared sheet.
2. Step 2Bake chicken until cooked through and an instant-read thermometer inserted into the center registers 160°, 20 to 25 minutes.
3. Step 3Let cool to room temperature on sheet, then transfer to a cutting board and cut into 1/4" to 1/2" cubes. (You should have about 2 cups.)
4. Step 4In a large bowl, combine iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken and toss to combine. Drizzle dressing over and toss again to combine.
5. Step 5Make Ahead: Chicken can be cooked and chopped 1 day ahead. Store in an airtight container and refrigerate. Lettuces and salami can be chopped 1 day ahead. Store in separate airtight containers and refrigerate.