Copycat California Pizza Kitchen Chicken and Roasted Veggie Salad

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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.


  • 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 ( 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


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Spray a baking sheet with nonstick spray.
  3. Put the eggplant, asparagus, bell pepper, and artichoke hearts on the baking sheet.
  4. Bake for 20 minutes or until tender.
  5. Meanwhile, heat a cooking spray-greased skillet over a moderate-high heat.
  6. Season the chicken with salt and black pepper and put it in the pan.
  7. Cook for 3 minutes on each side or until cooked through.
  8. Roughly chop the artichoke hearts and asparagus.
  9. Transfer all the cooked veggies into a bowl.
  10. Add sun-dried tomatoes and corn then toss to mix.
  11. Put the lettuce on a platter and top with veggie mixture and avocado.
  12. Slice the chicken and arrange it on top.
  13. Whisk the vinaigrette with the mustard and pour this dressing over the salad.