Name: The Cheesecake Factory Santa Fe Salad
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 55 min
Yield: 4
Cuisine: U.S., Tex-Mex
Ingredients: 4 skinless, boneless chicken breasts; 0.5 cup teriyaki marinade; 0.25 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; 0.5 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; 1.5 cups shredded Monterey Jack cheese

The Cheesecake Factory Santa Fe Salad

Recreate The Cheesecake Factory Santa Fe salad at home with this copycat recipe dressed in a delicious, tangy cilantro, lime, and peanut vinaigrette.

1 hr 55 min total 30 min prep 20 min cook 4 976 cal

Instructions

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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 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 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.