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How to Make The Cheesecake Factory Santa Fe Salad - A Step-by-Step Guide

When it comes to a satisfying and flavorful salad, the Santa Fe Salad from The Cheesecake Factory is a top contender. This delicious salad combines a variety of fresh and flavorful ingredients to create a truly memorable dining experience. Whether you're dining at the restaurant or recreating this dish at home, you're in for a treat.

The Cheesecake Factory Santa Fe Salad is a colorful and vibrant dish that is as visually appealing as it is delicious. The combination of crisp mixed gre...

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Ingredients

  • 4 skinless, boneless chicken breasts
  • ½ cup teriyaki marinade
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons peanut butter
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon lime zest
  • ½ cup olive oil
  • 1 teaspoon freshly ground black pepper
  • 3 (5-inch) corn tortillas, cut into strips
  • 2 teaspoons olive oil, or to taste
  • 2 tablespoons olive oil
  • 1 (16 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed
  • 1 head romaine lettuce, chopped
  • 1 ½ cups shredded Monterey Jack cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4

  • Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
  • 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.
  • 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.
  • Bake in the preheated oven until crispy, 5 to 10 minutes.
  • 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.
  • 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

    976 cal.

    • Total Fat: 59g
    • Saturated Fat: 15g
    • Cholesterol: 102mg
    • Sodium: 2101mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 13g
    • Total Sugars: 20g
    • Protein: 50g
    • Vitamin C: 34mg
    • Calcium: 429mg
    • Iron: 6mg
    • Potassium: 1131mg

    Categories

    Salad recipes
    Mexican recipes
    Vegetarian recipes
    Healthy recipes
    Southwest recipes