Copycat California Pizza Kitchen Chicken and Roasted Veggie Salad
This salad boasts asparagus, eggplant, peppers, artichoke, chicken, corn, avocado, and a tangy balsamic-mustard dressing. This is simple to prepare, nutritious, and the flavor is simply fantastic.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 3 1x
- Category: Salad
- Cuisine: Californian
Ingredients
Scale
- 3 oz (85g) raw boneless skinless chicken breast cutlet, pounded to ½ inch (1¼ cm) thickness
- 6 asparagus stalks
- 2 artichoke hearts, drained and halved lengthwise
- 2 cups (500g) eggplant (aubergine), in 1 inch (2½ cm) cubes
- 1 red bell pepper, in 1 inch (2½ cm) pieces
- 2 tablespoons thawed sweet corn kernels
- 2 tablespoons chopped sun-dried tomatoes
- 3 cups (120g) chopped romaine or mixed salad leaves
- 2 tablespoons diced avocado
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinaigrette
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Spray a baking sheet with nonstick spray.
- Put the eggplant, asparagus, bell pepper, and artichoke hearts on the baking sheet.
- Bake for 20 minutes or until tender.
- Meanwhile, heat a cooking spray-greased skillet over a moderate-high heat.
- Season the chicken with salt and black pepper and put it in the pan.
- Cook for 3 minutes on each side or until cooked through.
- Roughly chop the artichoke hearts and asparagus.
- Transfer all the cooked veggies into a bowl.
- Add sun-dried tomatoes and corn then toss to mix.
- Put the lettuce on a platter and top with veggie mixture and avocado.
- Slice the chicken and arrange it on top.
- Whisk the vinaigrette with the mustard and pour this dressing over the salad.
Find it online: https://victoriahaneveer.com/authentic-california-cuisine/