Best 20 California Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

California chicken is a versatile dish that can be prepared in a variety of ways. The key ingredients are typically chicken breasts or thighs, olive oil, garlic, lemon, and herbs. The chicken can be grilled, baked, or pan-fried, and it can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. This article will provide you with the best recipes for cooking California chicken, so that you can enjoy this delicious and healthy dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

CALIFORNIA CLUB CHICKEN WRAPS



California Club Chicken Wraps image

I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.

Provided by BethAnne923

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 16m

Yield 2

Number Of Ingredients 11

½ cup mayonnaise
½ cup plain yogurt
2 chipotle chiles in adobo sauce, finely chopped
2 large spinach tortillas
½ cup shredded lettuce, or to taste
1 ½ cups shredded Monterey Jack cheese
1 Haas avocado - peeled, pitted, and diced
4 slices cooked bacon, chopped
1 red onion, finely chopped
1 tomato, chopped
2 cooked chicken breasts, cut into chunks

Steps:

  • Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
  • Cook tortillas in the microwave until warm and pliable, about 30 seconds.
  • Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Nutrition Facts : Calories 1462 calories, Carbohydrate 83.1 g, Cholesterol 173.1 mg, Fat 99 g, Fiber 14.4 g, Protein 65 g, SaturatedFat 29.5 g, Sodium 1776 mg, Sugar 12.6 g

CALIFORNIA CHICKEN SANDWICHES



California Chicken Sandwiches image

Dinner ready in 10 minutes! Serve your family with these chicken sandwiches layered with tomato and avocado.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 9

3 tablespoons reduced-fat mayonnaise
1 medium green onion, finely chopped (1 tablespoon)
1 teaspoon smoked paprika
1/2 teaspoon grated lemon peel
1 clove garlic, finely chopped
12 thin slices sourdough bread, toasted
6 large slices tomato (1/4 inch thick)
2 cups shredded skinless smoked chicken
1 medium avocado, pitted, peeled and cut into 12 slices

Steps:

  • In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
  • On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

CALIFORNIA CHICKEN SANDWICH



California Chicken Sandwich image

This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch.

Provided by Martini Guy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup mayonnaise
2 tablespoons thawed orange juice concentrate
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
4 (4 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
8 slices loaf sourdough bread, thick slices (diagonally cut and toasted)
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

Steps:

  • To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
  • To prepare the sandwiches, sprinkle chicken with salt and pepper.
  • Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
  • Cook chicken 5 minutes on each side.
  • Reduce heat to low.
  • Cover and cook 5 more minutes until done. No pink is showing.
  • Remove chicken from skillet and cut diagonally across grain into thin slices.
  • Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
  • Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
  • Add additional citrus mayonnaise to top bread slice if desired.

CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA



California Pizza Kitchen Thai Chicken Pizza image

Make and share this California Pizza Kitchen Thai Chicken Pizza recipe from Food.com.

Provided by Kimke

Categories     Chicken Breast

Time 30m

Yield 2 pizzas

Number Of Ingredients 21

1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon vietnamese chili sauce (or dried chili flakes)
1 tablespoon oyster sauce
2 tablespoons water
1 tablespoon olive oil
10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes
1 pizza dough, use your own recipe
cornmeal or flour, for handling
2 cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

Steps:

  • Combine sauce ingredients in a small pan over medium heat.
  • Bring the sauce to a boil; boil gently for one minute.
  • Divide into 2 portions for use on chicken and pizza; set aside.
  • To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
  • Set aside in refrigerator until chilled through.
  • Once chilled, coat the chicken with 1/4 cup sauce.
  • Set aside in refrigerator.
  • To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
  • Cover sauce with 3/4 cup cheese.
  • Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
  • Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
  • Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
  • When cooked through, remove pizza from oven.
  • Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
  • Repeat with remaining ingredients for a second pizza.

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

"I love to try new recipes, and this chicken and vegetable combo passed my family's taste test," reports Debbie Kokes of Tabor, South Dakota. "If there are leftovers, I package them for my husband to reheat in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Steps:

  • In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

Nutrition Facts : Calories 362 calories, Fat 19g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 737mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 31g protein.

CALIFORNIA SHERRY CHICKEN



California Sherry Chicken image

Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.

Provided by Nikki

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
½ cup cooking sherry
½ cup chicken broth
1 clove garlic, minced
½ lemon
4 carrots
4 zucchini squashes, julienned

Steps:

  • Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
  • Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
  • In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
  • In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g

CALIFORNIA CHICKEN WRAPS



California Chicken Wraps image

The combination of hummus and feta give these wraps unbeatable flavor. Hummus is a fantastic alternative to mayonnaise; try it on your favorite sandwich today! -Donna Munch, El Paso, Texas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/3 cup prepared hummus
4 whole wheat tortillas (8 inches)
2 cups cubed cooked chicken breast
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.

Nutrition Facts : Calories 300 calories, Fat 8g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE



BBQ Chicken Pizza - California Pizza Kitchen Style image

If you've ever been to the California Pizza kitchen and tried this pizza, you'll never want to go back to the greasy East Coast style...

Provided by Gaelige Coinnaigh

Categories     Chicken Breast

Time 50m

Yield 2 9-inch pizzas

Number Of Ingredients 10

10 ounces boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite barbecue sauce (we use a spicy-sweet sauce)
bbq chicken pizza dough
semolina or flour, for handling
1/2 cup favorite barbecue sauce
2 tablespoons shredded smoked gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantro

Steps:

  • To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
  • Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
  • To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
  • Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with ¾ cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional ¼ cup Mozzarella over the top of the pizza.
  • Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice.

Nutrition Facts : Calories 677.3, Fat 35.7, SaturatedFat 16.5, Cholesterol 179.2, Sodium 1524, Carbohydrate 31.4, Fiber 0.6, Sugar 21.7, Protein 55

CHEESY CALIFORNIA CHICKEN CASSEROLE



Cheesy California Chicken Casserole image

This is a quick and easy casserole combining a few of my favorites (chicken and California-blend vegetables) mixed together with my favorite gravy spices. My family can eat the entire pan and still want more!

Provided by Scott

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 8

Number Of Ingredients 11

1 ½ cups water
¼ cup margarine
1 (6 ounce) package stuffing mix (such as StoveTop®)
3 cups cubed cooked chicken
1 (16 ounce) package frozen California-blend vegetables (broccoli, carrot, cauliflower)
12 slices American cheese
2 (10.75 ounce) cans light cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried marjoram leaves
½ teaspoon dried thyme leaves
½ teaspoon ground sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
  • Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
  • Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 30 g, Cholesterol 69.5 mg, Fat 23.9 g, Fiber 3.9 g, Protein 25.2 g, SaturatedFat 10.7 g, Sodium 1427.9 mg, Sugar 2.4 g

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE



California Pizza Kitchen Chicken Tequila Fettuccine image

Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.

Provided by Cooking Queen

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Steps:

  • Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
  • Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
  • Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
  • chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
  • Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  • Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...

Provided by GrammaMikki

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cooked chicken, diced (I use breasts)
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup diced onion
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
9 slices American cheese
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Preheat oven to 350'F.
  • In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
  • Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
  • Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
  • Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
  • Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19

CALIFORNIA-STYLE BARBECUE CHICKEN PIZZA



California-Style Barbecue Chicken Pizza image

Provided by Food Network

Time 33m

Yield 6 servings

Number Of Ingredients 6

3/4 lb. boneless skinless chicken breasts, cut into thin strips
1 green pepper, cut into thin strips
1/4 cup thin red onion slices
1 ready-to-use baked pizza crust (12 inch)
1/3 cup BULL'S-EYE Original Barbecue Sauce
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Steps:

  • 1. HEAT oven to 400 degrees F.
  • 2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
  • 3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
  • 4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted.
  • Shortcut
  • For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
  • VELVEETA Barbecue Chicken Pizza
  • Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
  • Substitute
  • Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
  • Calories 370
  • Total fat: 13 g
  • Cholesterol 60 mg
  • Sodium 830 mg
  • Protein: 24 g
  • Carbohydrate 39 g
  • Dietary fiber: 1 g

CALIFORNIA CHICKEN



California Chicken image

Since my mother went to college in California, she introduced the family to artichokes and we all became fans. My baby sister developed this recipe so we could enjoy artichokes out of season. This recipe pairs well with Gallo® Family Vineyards Barrellli Creek Cabernet Sauvignon.-Taste of Home Cooking School

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

2 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut-up
6 tablespoons butter, divided
1/4 pound sliced fresh mushrooms
2/3 cup chicken broth
3 tablespoons sherry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Steps:

  • Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish., Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.

Nutrition Facts :

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)



Moroccan Chicken Salad (California Pizza Kitchen Copycat) image

Had this last week at CPK and just had to figure out how to make it. I think this is pretty close! It's delicious nevertheless.

Provided by hotdishmama

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup butternut squash, diced
1 (8 ounce) can beets, diced
1/4 cup dried cranberries
1 hard-boiled egg, diced
1 avocado, diced
2 carrots, diced
1 red bell pepper, diced
1/4 cup dates or 1/4 cup dried apricot, chopped
1 head romaine lettuce, sliced
1/4 cup girard's champagne dressing
1/4 cup roasted almonds
3 boneless chicken breasts
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon olive oil

Steps:

  • To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
  • While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
  • Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

CALIFORNIA CHICKEN BLT SALAD



California Chicken BLT Salad image

Savor BLTs pasta-salad style, with California avocados tossed in, too.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 7

Number Of Ingredients 6

1 box Betty Crocker™ Suddenly Salad™ ranch & bacon pasta salad mix
1/2 cup mayonnaise
2 cups cut-up cooked chicken
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges
1 bag (12oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Steps:

  • Cook pasta as directed on box.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 380 mg, Sugar 3 g, TransFat 0 g

CALIFORNIA CHICKEN CLUB PIZZA



California Chicken Club Pizza image

Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right? -Robert Pickart, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 cup shredded mozzarella cheese
1 cup ready-to-use grilled chicken breast strips
4 bacon strips, cooked and crumbled
2 cups shredded romaine
1 cup fresh arugula
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon pepper
1 medium tomato, thinly sliced
1 medium ripe avocado, peeled and sliced
1/4 cup loosely packed basil leaves, chopped

Steps:

  • Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes., Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and basil. Serve immediately.

Nutrition Facts : Calories 612 calories, Fat 30g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 859mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

A great, quick recipe to use up leftover chicken ... and get the kids to eat their veggies~!

Provided by Penny B

Categories     Casseroles

Time 1h5m

Number Of Ingredients 8

1 (16oz) bag(s) california vegetable mix, thawed. (cali mix is broccoli, cauliflower and carrots.)
2 c cooked diced chicken
1 (4oz) can(s) mushrooms
1/2 can(s) french's fried onions
1/4 c mayonaisse (i use light; or greek yogurt would work if you prefer)
1/8 tsp garlic powder
6 oz swiss cheese, shredded
salt & pepper to your taste

Steps:

  • 1. Place all ingredients in a greased 9 inch square baking dish. Mix well. Bake, covered, at 350 for 40 minutes. Uncover and bake an additional 10 minutes until brown and bubbly. Enjoy :) This recipe can be easily doubled for a crowd, just be sure to allow for additional cooking time.

CALIFORNIA CHICKEN



California Chicken image

This is similar to a sandwich made at my moms old restaurant. It is good as a sandwich or on its own with a salad and crusty bread...

Provided by AZPARZYCH

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados, peeled, pitted and sliced
2 tomatoes, sliced
1 (8 ounce) package monterey jack cheese, cut into 10 slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Warm oil in skillet and add chicken and onion.
  • Cook 15 minutes or until chicken is browned and just about done.
  • Add salt and pepper to taste.
  • Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
  • Place in oven for 10 to 15 minutes, until cheese melts.
  • Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

CALIFORNIA CHICKEN SANDWICH (COOKING LIGHT)



California Chicken Sandwich (Cooking Light) image

Here is a sandwich that is good for you and has great flavor especially if you like sweet and savory together. I don't really like the taste of fat free mayo so I use the low fat kind instead.

Provided by Slatts

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup low-fat mayonnaise
2 tablespoons orange juice concentrate, thawed
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
4 (4 ounce) boneless skinless chicken breasts
8 slices sourdough bread
4 leaves romaine lettuce
2 medium tomatoes, sliced
1 avocado, sliced in wedges

Steps:

  • Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
  • Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices.
  • Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE MADE OVER!



BBQ Chicken Pizza - California Pizza Kitchen Style Made Over! image

Make and share this BBQ Chicken Pizza - California Pizza Kitchen Style Made Over! recipe from Food.com.

Provided by anme7039

Categories     Chicken Breast

Time 1h20m

Yield 2 9 inch pizzas, 12 serving(s)

Number Of Ingredients 7

10 ounces boneless skinless chicken breasts, cubes
2 tablespoons low-calorie barbecue sauce (I used Walden Farms Calorie Free BBQ Sauce)
1 lb pizza dough (double par baked recipe of Marsha's Whole Wheat Pizza worked for me)
1/2 cup low-calorie barbecue sauce
2 cups shredded lowfat mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantro

Steps:

  • Pre heat broiler and spray a cookie sheet with PAM and scatter chicken cubes on the greased sheet and broil until cooked fully. Place chicken in fridge until chilled then toss in 2 tbs BBQ sauce.
  • To make the pizzas place a pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
  • spoon 1/4 cup low cal BBQ sauce evenly over each prepared dough.
  • Sprinkle the dough with 3/4 cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup Mozzarella over the top of the pizza.

Nutrition Facts : Calories 26.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.7, Sodium 15.5, Carbohydrate 0.1, Sugar 0.1, Protein 5.5

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish. Whenever possible, use fresh, organic produce, and free-range, antibiotic-free meat and poultry.
  • Season your food well: Don't be afraid to use salt and pepper to season your food. Salt enhances the flavor of the other ingredients, while pepper adds a bit of spice. You can also use other seasonings, such as garlic powder, onion powder, paprika, and cumin, to add even more flavor to your dish.
  • Cook your chicken thoroughly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit to ensure that it is safe to eat. You can use a meat thermometer to check the internal temperature of the chicken.
  • Don't overcrowd the pan: When you're cooking chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Let the chicken rest before serving: After you've cooked the chicken, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

California chicken is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for beginners and experienced cooks alike. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, California chicken is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #vegetables     #oven     #dinner-party     #summer     #chicken     #dietary     #seasonal     #low-carb     #low-in-something     #meat     #chicken-breasts     #tomatoes     #equipment     #avocado

Related Topics