The Cheesecake Factory® Santa Fe Salad recipe

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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

Nutrition Info

975.8 calories
carbohydrate: 67.1 g
cholesterol: 102.3 mg
fat: 59.1 g
fiber: 13.2 g
protein: 49.8 g
saturatedFat: 15.3 g
servingSize: -
sodium: 2101 mg
sugar: 19.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  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. 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.

Recipe Yield

4 servings

Recipe Note

A Southwestern tangy salad that happens to be my absolute favorite.

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