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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 976 Calories

Ingredients

• 2 tablespoons peanut butter
• 1 tablespoon brown sugar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 skinless, boneless chicken breasts
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 tablespoon lime juice
• 1 head romaine lettuce, chopped
• 1 teaspoon lime zest
• 2 teaspoons olive oil, or to taste
• 1 (15 ounce) can black beans, rinsed
• 1 (16 ounce) can whole kernel corn, drained
• 3 (5 inch) corn tortillas, cut into strips
• 0.25 cup chopped fresh cilantro
• 0.5 cup olive oil
• 1.5 cups shredded Monterey Jack cheese
• 0.5 cup teriyaki marinade

Recipe Instructions

Step 1

Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.

Step 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.

Step 3

Bake in the preheated oven until crispy, 5 to 10 minutes.

Step 4

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.

Step 5

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.

Step 6

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.