The Cheesecake Factory Santa Fe Salad

Ingredients

• skinless, boneless chicken breasts
• 1/2 cup teriyaki marinade
• 1/4 cup chopped fresh cilantro
• tablespoon speanut butter
• tablespoon red wine vinegar
• tablespoon lime juice
• tablespoon brown sugar
• clove sgarlic, minced
• teaspoon sesame oil
• teaspoon lime zest
• 1/2 cup olive oil
• teaspoon freshly ground black pepper
• (5-inch) corn tortillas, cut into strips
• teaspoon solive oil, or to taste
• tablespoon solive oil
• (16 ounce) can whole kernel corn, drained
• (15 ounce) can black beans, rinsed
• head romaine lettuce, chopped
• 1/2 cup sshredded Monterey Jack cheese

Instructions

1. Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
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.
3. 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.
4. Bake in the preheated oven until crispy, 5 to 10 minutes.
5. 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.
6. 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.

Tips

Nutrition data for this recipe includes the full amount of teriyaki marinade. The actual amount of teriyaki marinade consumed will vary.