Moroccan Chicken Salad: A California Pizza Kitchen Homage

I vividly recall the first time I tasted a salad that felt like a complete, satisfying meal. It was at a California Pizza Kitchen during a cross-country road trip, a welcome respite from greasy fast food. The Moroccan Chicken Salad, with its unexpected combination of sweet, savory, and subtly spicy flavors, was a revelation. Each bite was a journey, a textural and taste adventure I knew I had to recreate at home. This recipe is my homage to that memory, a close approximation of a restaurant favorite that brings back those travel memories with every forkful.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if dressing is gluten-free)

Ingredients

• 1/2 cup butternut squash, diced
• 1 (8 ounce) can beets, diced
• 1/4 cup dried cranberries
• 1 hard-boiled egg, diced
• 1 avocado, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1/4 cup dates or 1/4 cup dried apricot, chopped
• 1 head romaine lettuce, sliced
• 1/4 cup Girard’s Champagne Dressing
• 1/4 cup roasted almonds
• 3 boneless chicken breasts
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1 teaspoon olive oil

Equipment Needed

• Baking sheet
• Small bowl
• BBQ brush or fingers
• Pan or grill (Foreman grill works well)
• Toaster oven (optional)
• Large bowl

Instructions

1. Prepare the Spiced Chicken: In a small bowl, combine the ground coriander and cinnamon with the olive oil to create a paste. This fragrant mixture will infuse the chicken with warm, Moroccan-inspired flavors.

2. Spice the Chicken: Using a BBQ brush or your fingers, generously spread the spice paste all over the chicken breasts, ensuring they are evenly coated. The paste will act as both a marinade and a flavor enhancer.

3. Cook the Chicken: Cook the chicken breasts in a pan or grill until fully cooked. I used my Foreman grill and it worked well. This method ensures even cooking and avoids drying out the chicken. If using a regular grill, aim for an internal temperature of 165°F (74°C).

4. Cool and Slice: Let the cooked chicken breasts cool completely. Once cooled, slice the chicken into thin strips or bite-sized pieces.

5. Roast the Butternut Squash: While the chicken is cooking, roast the diced butternut squash in a 400 degree oven for about ten minutes. I used my toaster oven. Roasting brings out the natural sweetness of the squash and gives it a slightly caramelized exterior. Make sure to spread the squash in a single layer on a baking sheet for even cooking.

6. Combine Ingredients: In a large bowl, toss the diced beets, dried cranberries, diced hard-boiled egg, diced avocado, diced carrots, diced red bell pepper, chopped dates (or dried apricots), and sliced romaine lettuce.

7. Dress the Salad: Add the Girard’s Champagne Dressing to the bowl and toss gently to coat all the ingredients. Use enough dressing to moisten the salad, but avoid over-dressing it. Start with a little and add more to taste.

8. Assemble the Salad: Top the dressed salad with the sliced chicken and roasted almonds. Arrange the chicken attractively on top of the salad to create a visually appealing presentation.

9. Serve Immediately: Serve your salad immediately and enjoy it.

Expert Tips & Tricks

• Make-Ahead Prep: The chicken can be cooked and sliced a day in advance and stored in the refrigerator. The butternut squash can also be roasted ahead of time. This makes assembling the salad much quicker on the day you plan to serve it.
• Spice Level Adjustment: Adjust the amount of coriander and cinnamon to suit your taste. If you prefer a spicier flavor, add a pinch of cayenne pepper to the spice paste.
• Ingredient Swaps: If you don’t have butternut squash, sweet potatoes or pumpkin can be used as a substitute. Similarly, dried cherries or golden raisins can replace the cranberries.
• Champagne Dressing Alternative: If you can’t find Girard’s Champagne Dressing, a light vinaigrette with a touch of honey or maple syrup can be used as a substitute.
• Avocado Handling: To prevent the avocado from browning, toss it with a little lemon juice or lime juice before adding it to the salad.
• Nut Variety: Feel free to substitute the roasted almonds with other nuts such as walnuts, pecans or pistachios.

Serving & Storage Suggestions

Serve the Moroccan Chicken Salad immediately after assembling it. This prevents the lettuce from wilting and the avocado from browning. If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to 2 days, but the lettuce may become slightly wilted. It is best to store the dressing separately and add it just before serving. Freezing is not recommended, as the lettuce and avocado will become mushy. If you have leftover chicken, you can store this separately for 3-4 days in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	461.2 kcal	N/A
Calories from Fat	227 g	49%
Total Fat	25.2 g	38%
Saturated Fat	5 g	24%
Cholesterol	116.2 mg	38%
Sodium	167.8 mg	6%
Total Carbohydrate	32.3 g	10%
Dietary Fiber	12.1 g	48%
Sugars	16.5 g	65%
Protein	31 g	62%

Variations & Substitutions

• Vegetarian Option: Omit the chicken and add chickpeas or lentils for a vegetarian-friendly version.
• Spicier Version: Add a pinch of cayenne pepper to the spice rub for the chicken, or include a drizzle of sriracha to the salad dressing.
• Seasonal Variation: Use roasted root vegetables like parsnips and carrots in the fall and winter, or grilled peaches and berries in the summer.
• Citrus Burst: Add segments of orange or grapefruit to the salad for a burst of fresh citrus flavor.
• Grain Addition: Consider adding a cooked grain, such as quinoa or farro, for an even heartier salad.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of lettuce?
A: While romaine lettuce provides a nice crunch, you can substitute it with other leafy greens like mixed greens, spinach, or butter lettuce based on your preference.

Q: What if I don’t have a Foreman grill?
A: You can cook the chicken in a regular pan on the stovetop or grill it on an outdoor grill. Just make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Q: Can I use canned chicken instead of cooking fresh chicken breasts?
A: While fresh chicken is recommended for optimal flavor and texture, you can use canned chicken as a convenient alternative. Drain the canned chicken well before adding it to the salad.

Q: Can I make this salad vegan?
A: Yes, to make it vegan, omit the chicken and hard-boiled egg. Add plant-based protein such as chickpeas or lentils. Ensure the salad dressing is also vegan.

Q: How can I prevent the avocado from browning?
A: Toss the diced avocado with a little lemon juice or lime juice before adding it to the salad. This will help to prevent oxidation and keep the avocado looking fresh.

Final Thoughts

This Moroccan Chicken Salad is more than just a meal; it’s a vibrant celebration of flavors and textures. It’s a dish that’s perfect for a light lunch, a satisfying dinner, or even a potluck gathering. So, gather your ingredients, follow the steps, and prepare to be transported back to that California Pizza Kitchen experience, right in the comfort of your own kitchen. I encourage you to experiment with variations, find your perfect flavor balance, and share your creations with friends and family. Bon appétit!