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.
Roasted Vegetable Salad
ROASTED VEGETABLE SALAD
CPK Restaurant Copycat Recipe
6 stalks asparagus
2 cups eggplant cut into 1 inch cubes
1 cup red bell pepper cut into 1 inch pieces
2 artichoke hearts packed in water, drained, halved lengthwise
1 (3 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness
dash each salt and black pepper
2 tablespoons frozen sweet corn kernels, thawed
2 tablespoons bagged sun-dried tomatoes (not packed in oil), chopped
3 cups chopped romaine lettuce
2 tablespoons diced avocado
2 tablespoons balsamic vinaigrette
1 teaspoon Dijon mustard
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray. Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.
Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through. Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.
Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top. In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side.