California Pizza Kitchen Style Italian Chopped Salad
This copycat CPK Italian Chopped Salad features crisp lettuce, savory meats, and fresh vegetables tossed with a homemade herb vinaigrette. Restaurant-quality flavor in just 25 minutes!
Servings 4
Calories 1258kcal
Ingredients
Dressing
- 1 teaspoon minced garlic
- 2 teaspoons minced shallot
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup red wine vinegar
- 1 1/2 cups olive oil
- 3 tablespoons grated Parmesan cheese
Salad
- 1/2 head iceberg lettuce cleaned, trimmed, and chopped into 1/8-inch strips
- 1/2 head romaine lettuce cleaned, trimmed, and chopped into 1/8-inch strips
- 12 basil leaves chopped into 1/16-inch strips
- 2 cups dry Italian salami cut into thin strips
- 3 cups shredded mozzarella cheese
- 1 cup chopped chickpeas
- 4 cups ripe tomatoes diced to 1/2 inch
- 3 cups turkey breast diced to 1/2 inch
- 2 tablespoons scallions chopped to 1/4-inch
Instructions
- To make the dressing, process all the ingredients except for the olive oil and Parmesan using a hand-held, propeller-blade mixer, or whisk by hand in a small bowl. Slowly whisk in the olive oil. When all the oil has been incorporated, add the Parmesan and mix well. Refrigerate until ready to serve.
- Toss the first 6 salad ingredients together with the dressing in a large mixing bowl.
- Transfer the salad to chilled salad plates. Surround each serving with a ring of diced tomatoes and top with turkey breast and scallions.
Recipe Tips
If desired, all ingredients can be tossed together rather than composed on the plate as described above.
Nutrition
Calories: 1258kcal | Carbohydrates: 20g | Protein: 164g | Fat: 58g | Saturated Fat: 21g | Cholesterol: 430mg | Sodium: 3433mg | Potassium: 2403mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9205IU | Vitamin C: 26.5mg | Calcium: 633mg | Iron: 6.6mg
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