Cheesecake Factory Santa Fe Chicken Salad Copycat Serves 12 16 cups romaine and leaf lettuce 1 cup cilantro 2 (15 oz.) cans black beans, rinsed 3 cups grated Jack cheese 1/2 cup teriyaki marinade 6 chicken breast halves 3 cups toasted corn tortilla strips 2 cans whole kernel corn, drained 3 cups diced, seeded tomatoes
Marinate chicken one hour in teriyaki marinade. Broil and baste chicken aprox. 15 minutes, cool, cut into bite size pieces or shred. Tear greens, add cilantro, one cup each of beans and corn. Dress with lime dressing (see below). Fill 12 plates with greens, top each with chicken, 1/4 c. Cheese, tomatoes, 1/2 cup bean relish (see below) 2 T corn. Drizzle with peanut butter dressing (see below). Lime Dressing 1/2 t lime zest 2 T lime juice 1 T snipped cilantro 1/4 t salt 1 clove garlic, crushed 1/2 c olive oil Process until thick Black Bean Relish Beans 1/2 c each chopped-red pepper, green pepper, and red onion 3 T white wine vinegar 1 1/4 T oil 1/4 t salt Peanut Butter dressing 2 cloves garlic, crushed 1 T brown sugar 2 T soy sauce 2 t Hot chili oil 1 1/2 T red wine vinegar 3T chunky peanut butter 3T sesame oil Process until well blended _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
