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Copycat Cheesecake Factory Mexican Tortilla Salad
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
The Cheesecake Factory has a lot of great things on their expansive menu, but everyone is obsessed with their Mexican tortilla salad. It gets piled high on a crispy tostada and looks so fun and exciting as it’s making its way to your table. There are a lot of components to this salad, but the good news is that each is super quick and easy. It’s also a huge salad and full of protein, making it a great dinner salad. Just be sure to save room for a huge slice of a Cheesecake Factory Oreo Cheesecake.
Did you try making this? Let us. know how it went in the comments!
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Ingredients
Chicken
- 1 1/2 lb.
boneless, skinless chicken breasts
- 1 tsp.
ground coriander
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
neutral oil
- 1/2 cup
packed fresh cilantro leaves
- 2 Tbsp.
extra-virgin olive oil
- 1
clove garlic
Juice of 1 lime
French Mustard Vinaigrette
- 2 Tbsp.
white wine vinegar
- 1 Tbsp.
Dijon mustard
- 2 tsp.
honey
- 1
clove garlic, finely chopped
- 1/2 cup
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Avocado Cream Sauce
- 1
avocado, chopped
- 1/4 cup
packed fresh cilantro leaves
- 1/4 cup
sour cream
- 1 Tbsp.
white wine vinegar
- 1
clove garlic
Juice of 1 lime
Kosher salt
Freshly ground black pepper
Salad
- 2
medium heads of romaine, coarsely chopped
- 1/4
small head of green cabbage, thinly sliced
- 1/4
small head of red cabbage, thinly sliced
- 1/4
small purple onion, thinly sliced
- 2 cups
mixed spring greens
- 1/4 cup
packed fresh cilantro leaves
- 3
scallions, thinly sliced
- 4
tostadas
- 1 cup
canned black beans, warmed
- 1 cup
sweet fresh or frozen corn, warmed
- 1/4 cup
tomatillo salsa
- 1/2 cup
pico de gallo
- 1/2 cup
sour cream
- 1 cup
homemade or store-bought tortilla strips or broken tostadas
Directions
Chicken
- Step 1Season chicken with coriander, salt, and pepper. In a large skillet over medium-high heat, heat neutral oil. Add chicken and cook, turning occasionally, until an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let cool 10 minutes, then cut into bite-size pieces.
- Step 2Meanwhile, in a food processor or blender, blend cilantro, olive oil, garlic, and lime juice until smooth; season with salt and pepper.
- Step 3Transfer marinade to a medium bowl. Add chicken and toss to coat. Let sit until ready to use.
French Mustard Vinaigrette
- Step 1In a medium bowl, whisk vinegar, mustard, honey, and garlic. Slowly stream in oil, whisking constantly, until vinaigrette is smooth and emulsified; season with salt and pepper.
- Step 2Make Ahead: Dressing can be made 1 week ahead. Store in an airtight container and refrigerate.
Avocado Cream Sauce
- Step 1In a food processor or blender, blend avocado, cilantro, sour cream, vinegar, garlic, and lime juice, adding water as needed to thin sauce, until smooth; season with salt and pepper.
- Step 2Make Ahead: Sauce can be made 2 days ahead. Store in an airtight container and refrigerate.
Salad
- Step 1In a large bowl, toss romaine, green cabbage, red cabbage, onion, spring mix, cilantro, and scallions. Add some vinaigrette and toss until greens are well coated.
- Step 2Divide tostadas among plates. Top with chicken, beans, corn, salsa, and pico de gallo.
- Step 3Pile mixed greens over tostadas, mounding high.
- Step 4Drizzle with avocado cream sauce and sour cream. Top with tortilla strips.
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