Recipes Salad The Cheesecake Factory Santa Fe Salad 4.5 (4) 4 Reviews 3 Photos A Southwestern Santa Fe salad at The Cheesecake Factory happens to be my absolute favorite. Submitted by lolsmagrl Updated on May 25, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 3 Prep Time: 30 mins Cook Time: 20 mins Additional Time: 1 hr 5 mins Total Time: 1 hr 55 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Chicken: 4 skinless, boneless chicken breasts ½ cup teriyaki marinade Dressing: 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 Salad: 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 Directions 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 the 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. Tips I've used Southwestern-style chicken strips and crumbled tortilla chips, and it was just as good. Editor's Note: Nutrition data for this recipe includes the full amount of teriyaki marinade. The actual amount of teriyaki marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 976 Calories 59g Fat 67g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 976 % Daily Value * Total Fat 59g 76% Saturated Fat 15g 77% Cholesterol 102mg 34% Sodium 2101mg 91% Total Carbohydrate 67g 24% Dietary Fiber 13g 47% Total Sugars 20g Protein 50g 100% Vitamin C 34mg 37% Calcium 429mg 33% Iron 6mg 31% Potassium 1131mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.