Recipe of the week: Moroccan Chicken Salad

I'm a big fan of California Pizza Kitchen, I've been eating there since the late 80's when they first opened in Beverly Hills.  I lived by the one in Marina del Rey when I was first married and it and The Cheesecake Factory were our go to places for dates.  One of my favorite items on their menu is the Moroccan chicken salad, it's full of rich flavors and hearty vegetables and very easy and affordable to make at home.  I used left over chicken tonight but if I were to make some for this I'd grill or bake 2-3 boneless, skinless chicken breasts seasoned with some Moroccan spices.  Or I'd use a little olive oil, coriander, cinnamon, salt, and pepper.  Just make sure the chicken is cooled off a bit when you add to the salad so it doesn't wilt.  I added the chicken and hard boiled egg after I served a plate to my hubby since he doesn't eat those....this is one of those recipes that's easy enough to modify for a vegetarian or a vegan.  Let me know what you think.  A Votre Sante!

1 bag of mixed organic salad greens (most bags are 8oz)
1 large head of romaine, chopped
16 oz or 2 cups butternut squash, diced and roasted
2 -3 large beets, diced and roasted (or 1 can of beets drained and diced)
1/3 cup dried cranberries
1 to 2 avocados, diced (depending on size)
1 large carrot shredded
1/2 red bell pepper, diced
4-6 large dates chopped depending on size
1/3 cup toasted almonds
2 hard boiled eggs diced
2 cooked boneless skinless chicken breasts

For the dressing:
1/4 cup champagne vinegar
2 Tbsp extra virgin olive oil
1 teaspoon Dijon mustard
1 honey
Kosher salt and freshly ground black pepper



Toss everything (minus the chicken and egg if you're making it vegan) in a very large bowl.  In a small bowl add the vinegar, mustard, and honey, drizzle in the oil add salt and pepper to taste.  Once the salad is toss you can add the dressing and toss or dress on your individual salads, that's what I usually do in case I have leftovers....I don't want it soggy.