Name: The Cheesecake Factory Santa Fe Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts - 4; Teriyaki marinade - ½ cup; Chopped fresh cilantro - ¼ cup; Peanut butter - 2 tablespoons; Red wine vinegar - 1 tablespoon; Lime juice - 1 tablespoon; Brown sugar - 1 tablespoon; Garlic, minced - 3 cloves; Sesame oil - 1 teaspoon; Lime zest - 1 teaspoon; Olive oil - ½ cup; Freshly ground black pepper - 1 teaspoon; Corn tortillas, cut into strips - 3 (5-inch); Olive oil, or to taste - 2 teaspoons; Olive oil - 2 tablespoons; Whole kernel corn, drained - 1 (16 ounce) can; Black beans, rinsed - 1 (15 ounce) can; Romaine lettuce, chopped - 1 head; Shredded Monterey Jack cheese - 1 ½ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - The Cheesecake Factory Santa Fe Salad

1. Skinless, boneless chicken breasts - 4

2. Teriyaki marinade - ½ cup

3. Chopped fresh cilantro - ¼ cup

4. Peanut butter - 2 tablespoons

5. Red wine vinegar - 1 tablespoon

6. Lime juice - 1 tablespoon

7. Brown sugar - 1 tablespoon

8. Garlic, minced - 3 cloves

9. Sesame oil - 1 teaspoon

10. Lime zest - 1 teaspoon

11. Olive oil - ½ cup

12. Freshly ground black pepper - 1 teaspoon

13. Corn tortillas, cut into strips - 3 (5-inch)

14. Olive oil, or to taste - 2 teaspoons

15. Olive oil - 2 tablespoons

16. Whole kernel corn, drained - 1 (16 ounce) can

17. Black beans, rinsed - 1 (15 ounce) can

18. Romaine lettuce, chopped - 1 head

19. Shredded Monterey Jack cheese - 1 ½ cups

How to cook deliciously - The Cheesecake Factory Santa Fe Salad

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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. Stage

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.