California Pizza Kitchen Chopped Salad

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California Pizza Kitchen’s chopped salad has been a favorite of mine for YEARS, back when we lived in Los Angeles. It is SO GOOD!

After we moved to Houston, I’d given up on ever experiencing the delight of CPK chopped salad again. Until one glorious day … Google gave me the recipe!

There it was. Just be sure to follow the directions to the letter.

I’ve been making this salad since 2004 and it doesn’t disappoint. My triplets are very picky about what they eat and it’s rare for all 3 to agree on anything. Well, they all love chopped salad!

Chopped Salad Ingredients

DRESSING

1 teaspoon garlic, minced
2 teaspoons shallots, minced
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 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated

SALAD

1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2cup salami, cut into thin strips
2 tablespoons scallions, chopped

DIRECTIONS

Instructions

To make the dressing: Process all ingredients except oil and Parmesan using a hand-held, propeller-blade type mixer (or use a whisk in a small bowl). Slowly blend in oil. When all oil has been incorporated, stir in Parmesan. Set aside in the refrigerator.
To make the salad: Toss first 6 ingredients and dressing together in a large mixing bowl. Transfer the salad to chilled salad plates. Surround each serving with a ring of diced tomatoes and top with diced turkey breast. Garnish with chopped scallions. Note: If so desired, all ingredients can be tossed together instead of being composed on the plate as described earlier.