Name: Copycat Cheesecake Factory Mexican Tortilla Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 1/2 lb. boneless, skinless chicken breasts -; 1 tsp. ground coriander -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. neutral oil -; 1/2 c. packed fresh cilantro leaves -; 2 tbsp. extra-virgin olive oil -; 1 clove garlic -; Juice of 1 lime -; 2 tbsp. white wine vinegar -; 1 tbsp. Dijon mustard -; 2 tsp. honey -; 1 clove garlic, finely chopped -; 1/2 c. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -; 1 avocado, chopped -; 1/4 c. packed fresh cilantro leaves -; 1/4 c. sour cream -; 1 tbsp. white wine vinegar -; 1 clove garlic -; Juice of 1 lime -; Kosher salt -; Freshly ground black pepper -; 2 medium heads romaine, chopped -; 1/4 small head green cabbage, thinly sliced -; 1/4 small purple onion, thinly sliced -; 2 c. mixed spring greens -; 1/4 c. packed fresh cilantro leaves -; 3 scallions, thinly sliced -

Copycat Cheesecake Factory Mexican Tortilla Salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Cheesecake Factory Mexican Tortilla Salad

1. 1 1/2 lb. boneless, skinless chicken breasts -

2. 1 tsp. ground coriander -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 tbsp. neutral oil -

6. 1/2 c. packed fresh cilantro leaves -

7. 2 tbsp. extra-virgin olive oil -

8. 1 clove garlic -

9. Juice of 1 lime -

10. 2 tbsp. white wine vinegar -

11. 1 tbsp. Dijon mustard -

12. 2 tsp. honey -

13. 1 clove garlic, finely chopped -

14. 1/2 c. extra-virgin olive oil -

15. Kosher salt -

16. Freshly ground black pepper -

17. 1 avocado, chopped -

18. 1/4 c. packed fresh cilantro leaves -

19. 1/4 c. sour cream -

20. 1 tbsp. white wine vinegar -

21. 1 clove garlic -

22. Juice of 1 lime -

23. Kosher salt -

24. Freshly ground black pepper -

25. 2 medium heads romaine, chopped -

26. 1/4 small head green cabbage, thinly sliced -

27. 1/4 small purple onion, thinly sliced -

28. 2 c. mixed spring greens -

29. 1/4 c. packed fresh cilantro leaves -

30. 3 scallions, thinly sliced -

31. 4 tostadas -

32. 1 c. canned black beans, warmed -

33. 1 c. sweet fresh or frozen corn, warmed -

34. 1/4 c. tomatillo salsa -

35. 1/2 c. pico de gallo -

36. 1/2 c. sour cream -

37. 1 c. homemade or store-bought tortilla strips or broken tostadas -

How to cook deliciously - Copycat Cheesecake Factory Mexican Tortilla Salad

1. Stage

Season 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.

2. Stage

Meanwhile, in a food processor or blender, blend cilantro, olive oil, garlic, and lime juice until smooth; season with salt and pepper.

3. Stage

Transfer marinade to a medium bowl. Add chicken and toss to coat. Let sit until ready to use.

4. Stage

In 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.

5. Stage

Make Ahead: Dressing can be made 1 week ahead. Store in an airtight container and refrigerate.

6. Stage

In 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.

7. Stage

Make Ahead: Sauce can be made 2 days ahead. Store in an airtight container and refrigerate.

8. Stage

In a large bowl, toss romaine, green cabbage, red cabbage, spring mix, cilantro, and scallions. Add some vinaigrette and toss until greens are well coated.

9. Stage

Divide tostadas among plates. Top with chicken, beans, corn, salsa, and pico de gallo.

10. Stage

Pile mixed greens over tostadas, mounding high.

11. Stage

Drizzle with avocado cream sauce and sour cream. Top with tortilla strips.