Best Santa Fe Salad With Tortilla Straws Recipes

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

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges