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The Cheesecake Factory Santa Fe Salad

Total Time
1h 2m
17m prep · 45m cook
Servings
4 people
Rating
—
Difficulty
Medium
3 views
🌾 Gluten-Free ✡️ Kosher

A Southwestern Santa Fe salad at The Cheesecake Factory happens to be my absolute favorite.

Gluten-Free Dessert Fried asian chinese filipino japanese korean sweet savory umami sugary european greek mediterranean middle eastern region kosher healthy_fats side sour plant_based american_region caribbean thai drink bread african french main bitter

Ingredients

  • 4 skinless , boneless chicken breasts
  • 0.5 cups teriyaki marinade

Instructions

  1. 1

    Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.

  2. 2

    Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.

  3. 3

    Preheat the oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.

  4. 4

    Bake in the preheated oven until crispy, 5 to 10 minutes.

  5. 5

    Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.

  6. 6

    Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

Nutrition Facts

Per serving

🍳

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