A quick but filling starter for your next gathering. Serve over a variety of crackers using a tiny serving knife.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breasts
- ½ cup teriyaki marinade
- 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
- 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
Instructions
- 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.
- I’ve used Southwestern-style chicken strips and crumbled tortilla chips, and it was just as good.
- Nutrition data for this recipe includes the full amount of teriyaki marinade. The actual amount of teriyaki marinade consumed will vary.
Nutrition Facts
| Calories | 976 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 13 g |
| Protein | 50 g |
| Saturated Fat | 15 g |
| Sodium | 2101 mg |
| Sugars | 20 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve never had the restaurant version,, but this is a wonderful, flavorful salad that will definitely be a repeat at our house! The dressing is absolutely phenomenal! The only change I made was to grill the chicken in lieu of cooking stove top. Changes I will make next time are to increase the amount of romaine lettuce and use tortilla chips in lieu of baking corn tortillas. Thanks for sharing this delicious recipe!
I made a minor change (lemon juice & zest instead of lime) but was not a fan of the lemon or peanut butter flavors.
Full disclosure, I haven’t had this entree at The Cheesecake Factory–there are just too many things to choose from there! But for my choice, this is WAY too much for one head of romaine lettuce. I used three and increased the amount of dressing slightly but I wouldn’t have needed to. I didn’t use it all. That would have definitely been too much dressing for us. I also used the Cilantro Lime Chicken I had previously made from another website. It was a great addition in keeping with the cilantro and lime theme. Tasty! I will definitely make this again.