Cheesecake Factory Chopped Salad Food

THE CHEESECAKE FACTORY® SANTA FE SALAD

The Cheesecake Factory® Santa Fe Salad image

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

Provided by lolsmagrl

Categories Salad

Time 1h54m

Yield 4

Number Of Ingredients 19

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

Steps:

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 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 Facts : Calories 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, Sodium 2101 mg, Sugar 19.6 g

CHEESECAKE FACTORY CHOPPED SALAD

Cheesecake Factory Chopped Salad image

Make and share this Cheesecake Factory Chopped Salad recipe from Food.com.

Provided by AlainaF

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

12 cups finely chopped romaine lettuce (use two 9-ounce bags cut-up romaine lettuce, chopped finer than in bag)
2 cups diced grilled chicken breasts
4 roma tomatoes, seeded and diced fine
2 medium avocados, pitted and chopped
1 cup fresh cooked thawed corn kernels or 1 cup frozen thawed corn kernel
1/2 cup chopped crisp-cooked bacon (buy it cooked to save time)
3/4 cup blue cheese, crumbles (small)
1 granny smith apple, chopped (leave skin on)
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped shallot
1 garlic clove, crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

In a large bowl, combine lettuce, chicken, tomatoes, avocado, corn, bacon, blue cheese and apples.
Toss until mixed.
Add Balsamic Vinaigrette, tossing well.
For the dressing: in a small food processor, combine dressing ingredients.
Process until well blended.

Nutrition Facts : Calories 832.8, Fat 60.9, SaturatedFat 14.2, Cholesterol 90.7, Sodium 887.8, Carbohydrate 42.7, Fiber 13.6, Sugar 10.6, Protein 36.4

COPYCAT OF CHEESECAKE FACTORY'S ROASTED BEET AND APPLE SALAD

Copycat of Cheesecake Factory's Roasted Beet and Apple Salad image

I tried a similar salad at cheesecake factory this weekend and instantly wanted to create it at home. I found this recipe on the web, made a few modifications and think it's a great place to start!

Provided by Cook4_6

Categories Salad Dressings

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons extra virgin olive oil
2 tablespoons coarse grain mustard
2 tablespoons white wine vinegar
1 garlic clove, minced
salt, to taste
fresh ground black pepper, to taste
4 cups baby greens
3 roasted beets, diced
1/2 cup chopped pecans, glazed
1 Granny Smith apples, peeled and diced
2 ounces goat cheese

Steps:

Preheat oven to 375.
Scrub beets and cut the greens off.
Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily).
Allow to cool and the cut off tops and bottoms, slide off the skins, and dice.
While cooling, prepare the dressing by whisking all of the ingredients until well blended.
Place salad greens on a salad platter.
Top with beets, walnuts and diced apple.
Sprinkle with crumbled goat cheese and drizzle the dressing over all.

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