California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.

The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.



Chinese Chicken Salad


Fried Angel Hair:
vegetable oil for frying
1/2 pound fresh angel hair pasta

Sweet and Sour Dressing:
1 1/2 cups Hoisin sauce
3 ounces red wine vinegar
2 tablespoon minced fresh ginger
2 tablespoons Dijon mustard
1 1/2 teaspoons Vietnamese chili sauce
1/2 cup olive oil
2 tablespoons sesame oil

Grilled Teriyaki Chicken:
4 (5 oz.) boneless, skinless chicken breasts
1/4 cup teriyaki sauce
1 1/3 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger

3/4 head iceberg lettuce, cored, rinsed, and cut into 1/8 inch wide strips
3/4 head romaine lettuce leaves, cut into 1/8 inch wide strips
1 cup shredded carrots
1/3 cup toasted sesame seeds
1/3 cup minced fresh cilantro
12 large basil leaves, cut into thin strips
1 1/3 cup thinly sliced scallions, (green and white parts)

To make the Fried Angel Hair:  Ina a deep, heavy frying pan or deep fryer, heat several inches of vegetable oil to a temperature of 375 degrees. Separate the strands of angel hair pasta and very carefully add them to the hot oil, submerging them with a wire skimmer of slotted spoon. Fry the pasta until golden brown, about 30 seconds. Carefully lift if out and transfer to paper towels to drain and cool. When the angel hair is cool, use your fingers to break it up into bite size pieces.

To make the Sweet and Sour Dressing:  Put all the ingredients except the two oils in a mixing bowl. Using a handheld mixer on slow speed or whisk, stir to blend them. Then, mixing or whisking continuously, slowly pour in the olive and sesame oils, stirring until blended.

To make the Grilled Teriyaki Chicken:  Preheat a stovetop grill or broiler. In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic, and ginger. Turn the chicken breasts in this marinade and leave them to marinate at room temperature for 10 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill in the refrigerator, then cut crosswise, into 1/4 inch thick strips. Cover and refrigerate.. 

To make the Salad:  In a large mixing bowl, combine the lettuces, carrots, toasted sesame seeds, cilantro and basil. Add the Fried Angel Hair, 1 cup of scallions, and all but 1/4 cup of dressing. Toss well. Transfer the salad mixture to serving plates. Distribute the Grilled Teriyaki Chicken slices on top of each salad, drizzle with the remaining dressing and garnish with the remaining scallions.

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