Copycat Cheesecake Factory Santa Fe Salad Recipe

Craving the Southwestern flavors of the Cheesecake Factory’s Santa Fe Salad but don’t want to leave the comfort of your home? Look no further! This copycat recipe captures all the deliciousness of the original, allowing you to enjoy this restaurant favorite anytime you please. This salad is a fiesta of flavors and textures, boasting grilled chicken, black beans, corn, cheese, crispy tortilla strips, and a tangy peanut-cilantro vinaigrette. It’s a complete meal in one bowl, perfect for lunch or dinner.

This recipe provides detailed instructions on how to recreate each component of the salad, from grilling the chicken to making the signature dressing. It’s easier than you think, and the results are incredibly satisfying.

## Why This Recipe Works

* **Authentic Flavors:** We’ve meticulously researched and tested this recipe to ensure it closely resembles the Cheesecake Factory’s Santa Fe Salad. The dressing is the key, and we’ve nailed the balance of peanut, cilantro, and lime.
* **Customizable:** While we provide the classic recipe, feel free to adjust it to your liking. Add more spice, swap the cheese, or use different greens – the possibilities are endless.
* **Easy to Make:** Don’t be intimidated by the list of ingredients. Each component is straightforward to prepare, and the salad comes together quickly.
* **Healthy and Delicious:** Packed with protein, fiber, and fresh vegetables, this salad is a nutritious and flavorful meal.

## Ingredients

This recipe can be broken down into smaller parts. It may seem long at first but it’s really not that bad, you can do it!

### For the Chicken:

* 1.5 lbs boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

### For the Salad Base:

* 8 cups mixed greens (romaine, iceberg, and red leaf lettuce work well)
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can sweet corn, drained
* 1 red bell pepper, chopped
* 1/2 red onion, thinly sliced
* 1 avocado, diced
* 1 cup shredded Monterey Jack cheese (or cheddar)
* 1 cup cherry tomatoes, halved
* 1/2 cup cilantro, chopped
* 1/2 cup green onions, chopped

### For the Crispy Tortilla Strips:

* 6 corn tortillas
* 2 tablespoons olive oil
* Salt to taste

### For the Peanut-Cilantro Vinaigrette:

* 1/2 cup vegetable oil
* 1/4 cup peanut butter (smooth or crunchy)
* 1/4 cup rice vinegar
* 2 tablespoons lime juice, freshly squeezed
* 2 tablespoons honey
* 1 tablespoon soy sauce
* 1 tablespoon chopped cilantro
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste

## Equipment

* Grill or grill pan
* Large mixing bowl
* Small mixing bowl
* Whisk
* Baking sheet
* Pizza cutter or sharp knife

## Instructions

Follow these step-by-step instructions to create your own delicious Cheesecake Factory Santa Fe Salad:

### 1. Prepare the Chicken

1. **Marinate the Chicken:** In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. **Grill the Chicken:** Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thin strips.

### 2. Make the Crispy Tortilla Strips

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Cut Tortillas:** Stack the corn tortillas on a cutting board. Use a pizza cutter or sharp knife to cut them into thin strips, about 1/4 inch wide.
3. **Toss with Oil and Salt:** In a bowl, toss the tortilla strips with olive oil and sprinkle with salt.
4. **Bake:** Spread the tortilla strips in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Watch them carefully to prevent burning. Let cool completely.

### 3. Prepare the Peanut-Cilantro Vinaigrette

1. **Combine Ingredients:** In a small mixing bowl, whisk together the vegetable oil, peanut butter, rice vinegar, lime juice, honey, soy sauce, cilantro, garlic, ginger, and red pepper flakes (if using).
2. **Season:** Season with salt and pepper to taste. Whisk until the dressing is smooth and emulsified. If the dressing is too thick, add a little water, one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasonings as needed.

### 4. Assemble the Salad

1. **Combine Salad Base:** In a large mixing bowl, combine the mixed greens, black beans, corn, red bell pepper, red onion, avocado, Monterey Jack cheese, cherry tomatoes, cilantro, and green onions.
2. **Add Chicken:** Add the sliced grilled chicken to the salad.
3. **Dress the Salad:** Pour about half of the peanut-cilantro vinaigrette over the salad and toss gently to combine. Add more dressing as needed, but be careful not to oversaturate the salad.
4. **Garnish and Serve:** Top the salad with the crispy tortilla strips. Serve immediately and enjoy!

## Tips for Success

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it’s cooked to 165°F (74°C). Resting the chicken after grilling helps it retain its juices.
* **Make the Tortilla Strips Ahead of Time:** The tortilla strips can be made a day or two in advance and stored in an airtight container. This will save you time on the day you’re making the salad. Ensure they are fully cooled before storing to keep them crispy.
* **Adjust the Dressing to Your Liking:** The dressing is the heart of this salad, so make sure it’s to your taste. Adjust the amount of lime juice, honey, or red pepper flakes to achieve your desired flavor profile. If you prefer a smoother dressing, you can blend all the ingredients in a food processor.
* **Use Fresh Ingredients:** Fresh, high-quality ingredients will make a big difference in the flavor of the salad. Use fresh lime juice, cilantro, and vegetables for the best results.
* **Don’t Dress the Salad Too Early:** If you’re not serving the salad immediately, wait to dress it until just before serving. This will prevent the greens from wilting and the tortilla strips from getting soggy.

## Variations

* **Spicy Version:** Add more red pepper flakes to the dressing or use a spicier chili powder for the chicken.
* **Vegetarian Version:** Omit the chicken and add grilled tofu or tempeh for a protein-packed vegetarian option. You can also add roasted sweet potatoes or butternut squash for extra flavor and nutrients.
* **Different Cheese:** Substitute the Monterey Jack cheese with cheddar, pepper jack, or cotija cheese.
* **Different Greens:** Use your favorite mixed greens, such as spinach, arugula, or kale.
* **Add More Vegetables:** Add other vegetables like jicama, cucumber, or bell peppers of different colors.
* **Black Beans Substitute:** Pinto beans are a good substitute.

## Serving Suggestions

* **As a Main Course:** The Santa Fe Salad is a complete meal on its own, perfect for lunch or dinner.
* **As a Side Dish:** Serve it as a side dish with grilled chicken, fish, or steak.
* **In a Wrap:** Wrap the salad in a large tortilla for a portable and satisfying meal.
* **With Soup:** Pair it with a bowl of tortilla soup or black bean soup.
* **For a Party:** This salad is a great option for parties and potlucks. You can prepare all the components ahead of time and assemble the salad just before serving.

## Storage

The components of the salad can be stored separately in the refrigerator for up to 3 days. Store the chicken in an airtight container. The dressing should also be stored in an airtight container. The tortilla strips should be stored in an airtight container at room temperature to maintain their crispness.

It’s best to assemble the salad just before serving to prevent the greens from wilting and the tortilla strips from getting soggy. However, if you have leftovers, store them in an airtight container in the refrigerator. The salad may become slightly soggy, but it will still be delicious.

## Nutritional Information (Approximate)

*Calories: 650
*Protein: 40g
*Fat: 40g
*Carbohydrates: 40g
*Fiber: 10g

(Note: Nutritional information is approximate and will vary depending on the specific ingredients used and portion sizes.)

## Make it Vegan

To make the salad vegan you should:

* Replace chicken with grilled or pan-fried tofu. Season the tofu using the same spices as the chicken.
* Replace honey in dressing with agave or maple syrup
* Use vegan shredded cheese. Many brands offer great vegan options

## Conclusion

This copycat Cheesecake Factory Santa Fe Salad recipe is a winner! It’s easy to make, customizable, and packed with flavor. Whether you’re craving a taste of the restaurant classic or looking for a healthy and delicious meal, this salad is sure to satisfy. Give it a try and let me know what you think in the comments below! Enjoy!

Enjoy creating this delicious salad!