Santa Fe Salad (Cheesecake Factory)
The Cheesecake Factory Santa Fe Salad is a popular menu item for a reason. It's a delicious and satisfying salad that is perfect for a light lunch or dinner. The salad is made with mixed greens, grilled chicken, corn, black beans, tomatoes, cheese, and tortilla strips. It's then topped with a creamy peanut-cilantro dressing that adds a flavorful kick to the salad. If you're looking for a delicious and healthy salad, the Cheesecake Factory Santa Fe Salad is a great option.
Servings: 2 servings
Calories: 1873kcal
Equipment
Ingredients
- 2 chicken breasts
- pre-made teriyaki marinade
- 1 head Romaine lettuce
- 15.25 oz. roasted corn can, drained
- 15.5 oz. black beans can, rinsed and drained
- 1½ cups shredded Colby jack cheese
- grape tomatoes
- pre-made tortilla strips optional
Santa Fe Salad Dressing
- ¼ cup fresh cilantro packed, leaves and stems
- 2 tbsp peanut butter
- 1 tbsp red wine vinegar
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tsp lime zest
- ½ cup olive oil
- salt and pepper
Instructions
Cook Chicken
- Marinate chicken breasts in premade teriyaki marindate and heat in a skillet until no longer pink. Set aside to cool. Slice chicken into strips.
Make Dressing
- In a food processor, combine fresh cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, minced garlic, sesame oil, lime zest, and olive oil. Process for 10 seconds. Scrape down the sides and process for 10 seconds more. Season with salt and pepper. Set dressing aside.
Assemble Salad
- Cut romaine lettuce into 1/2" pieces.
- Add corn and black beans and mix well. Divide the green salad mixture onto two plates.
- Sprinkle each salad with half of the cheese.
- Place reserved chicken on top of each salad and add a few tomatoes
- Divide the homemade dressing into two equal parts. Serve salad with dressing and top with crispy tortilla strips for crunch.
Notes
This copycat recipe follows the ingredient notes of the original Cheesecake Factory Santa Fe Salad dressing. It's full of peanut butter flavors. If you prefer, lower the amount of peanut butter by one tablespoon for a less “peanut” taste.
If you prefer, this salad can also be served with Ranch Dressing (just thin out our ranch dip recipe) or honey balsamic dressing.
See the full article for other ways to cook chicken for this salad recipe.
Nutrition
Serving: 2salads | Calories: 1873kcal | Carbohydrates: 123g | Protein: 107g | Fat: 112g | Saturated Fat: 32g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 58g | Trans Fat: 0.03g | Cholesterol: 239mg | Sodium: 965mg | Potassium: 3156mg | Fiber: 32g | Sugar: 22g | Vitamin A: 29035IU | Vitamin C: 30mg | Calcium: 878mg | Iron: 11mg