Cheesecake Factory Santa Fe Chicken Salad

Ingredients

Chicken

• 6 chicken breasts halves
• 1/2 cup teriyaki marinade
• 16 cups romaine and leaf lettuce
• 1 cup cilantro
• 2 (15 ounce) cans black beans, rinsed
• 2 cans whole kernel corn, drained
• 3 cups grated jack cheese
• 3 cups toasted corn tortilla strips
• 3 cups diced seeded tomatoes

Lime Dressing

• 1/2 teaspoon lime zest
• 2 tablespoons lime juice
• 1 tablespoon snipped cilantro
• 1/4 teaspoon salt
• 1 clove garlic, crushed
• 1/2 cup olive oil

Black Bean Relish

• Beans
• 1/2 cup each chopped red pepper, green bell pepper and red onion
• 3 tablespoons white wine vinegar
• 1 1/4 teaspoons oil
• 1/4 teaspoon salt

Peanut Butter Dressing

• 2 cloves garlic, crushed
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons hot chili oil
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons chunky peanut butter
• 3 tablespoons sesame oil

Instructions

Chicken

1. Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred.
2. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).
3. Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing.

Lime Dressing

1. Process until thick.

Peanut Butter Dressing

1. Process until well blended.

Notes

At the Cheesecake Factory they also put some guacamole on the salad and some salsa.

This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Attribution

Posted by bethyb1951 at Genie's Southern Cookin'.