{stories and snapshots from my new york city life.}


California Pizza Kitchen's Oriental Chicken Salad

Man, I just realized I haven't posted a recipe on here in like, 2 months. There's a good explanation for that: I stopped eating 2 months ago. I've got the shakes and my clavicle is poking right out of my tank top. Somebody feed me...please!

I'm kidding of course. The opposite is actually true. I've been so wrapped up in eating my foods that the idea of pausing ever so briefly to take a picture of my meal suddenly became very unattractive to me. Who wants to hover a camera over a meal when you can hover your mouth over it instead? And by hover, I really mean hoover. Somebody stop feeding me...please!!

Anyway, in a rare moment of self-control, I actually managed to snap a pic of this super tasty Oriental Chicken Salad before ripping into it. I spotted a cookbook from California Pizza Kitchen's recipes in my thrift store about a year ago, and thought I'd sample some of their recipes despite never having gone to the restaurant. I was a big fan of this salad, especially the inclusion of fresh basil and the crunch of slivered carrots and crunchy noodles on top. If you're looking for a main-course salad, this is a good one!

    California Pizza Kitchen's Oriental Grilled Chicken Salad
    For the grilled chicken: 
    1/4 cup good-quality bottled teriyaki sauce 
    1 1/2 teaspoons olive oil 
    1 teaspoon minced garlic 
    1 teaspoon minced fresh ginger 
    4 (5-ounce) boneless, skinless chicken breasts 
    -Marinate chicken in the following for 20 minutes, then grill.
    For the dressing: 
    1 1/2 cups bottled hoisin sauce 
    3 ounces red wine vinegar 
    2 tablespoons Dijon mustard 
    1 1/2 teaspoons bottled Vietnamese chili sauce (sriracha, see note) 
    1/2 cup olive oil 
    2 tablespoons Asian toasted sesame oil 
    For the salad: 
    3/4 head iceberg lettuce, cored, rinsed, dried and cut into 1/4-inch-wide strips 
    3/4 head Romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8-inch-wide strips 
    1 cup shredded carrots 
    1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds 
    1/3 cup minced fresh cilantro 
    12 large fresh basil leaves, cut crosswise into thin strips 
    1 1/3 cups thinly sliced green onions (green and white parts), divided
Their recipes calls for frying angel hair pasta to place on top. I just bought some crispy noodles from an Asian grocer and called it a day. It's a 100 degrees people; I ain't frying squat. 


  1. looks delish, I am on a sald kick as I type.

  2. Oh no you didn't girl! What? This is my favorite, I mean favorite, dish at CPK. OH, talk about HOOVER, totally. I know you posted this just for me.

    I love that you found the recipe book in a thrift store. Gosh I love thrift stores.

    I think I know what's going on the menu list for next week! (do that last part real sing-songy) HUGS!

  3. I've had this salad before, and I'm so glad you shared the recipe...I need to make this ASAP. Thank you for sharing with me, my friend! I hope you are having a relaxing Sunday. As always...this looks delicious (and I'm sure it tastes even better)!

  4. Yum! That looks delic! I'm definitely going to give it a try, thanks for sharing! :)



  5. Looks fabulous. These are the kind of salads I can enjoy.

    Let them keep feeding you! :-)


  6. aah, this looks SO delicious! i love finding good looking salads, it makes me feel better about eating healthy!

  7. I love your photos! It looks like you had so much fun. The food looks delicious and I am definitely going to try that salad recipe!