Best Cheesecake Factory Chopped Salad Recipes

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

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