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Cheesecake Factory Mexican Tortilla Salad Recipe
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Cheesecake Factory Mexican Tortilla Salad Recipe

Make our Cheesecake Factory Mexican Tortilla Salad Recipe at home. With our Secret Restaurant Recipe your Mexican Tortilla Salad will taste just like Cheesecake Factory. Cheesecake Factory Mexican Tortilla Salad is a delicious mountain of flavor that tastes as good as it looks and is actually good for you.
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Salad, Salad Dressing
Cuisine: American, Mexican
Keyword: Cheesecake Factory, Chicken Recipe, Salad
Yield: 1 Salad

Ingredients

  • One 6-inch Fried Corn Tortilla
  • One 4-ounce Chicken Breast
  • 1/4 teaspoon Kosher Salt to taste
  • 1/8 teaspoon freshly ground Black Pepper to taste
  • 1/2 teaspoon Cilantro Dressing store bought or homemade
  • 1/2 ounce Tomatillo Salsa Verde store bought or homemade
  • 1 ounce Black Beans cooked
  • 3 ounces Romaine Lettuce sliced 1/4-inch
  • 2 ounces Green Cabbage sliced 1/8-inch
  • 1 ounce Red Cabbage sliced 1/8-inch
  • 1 ounce Baby Lettuce Mix
  • 2 ounces Fresh Corn grilled
  • 2 tablespoons Cilantro Leaves
  • 1/2 ounce Green Onions chopped
  • 3 ounces French Mustard Vinaigrette store bought or homemade
  • 1 tablespoon Avocado Cream Sauce store bought or homemade (Abuelo’s Mexican Restaurant Avocado Cream is a great choice - See Box Below for a Link to the recipe)
  • 1 1/2 teaspoons Sour Cream
  • 3 ounce Pico de Gallo store bought or homemade
  • 1/4 ounce Crispy Tortilla Strips

Instructions

Cook the Chicken

  • Season chicken breast, on both sides, with equal amounts of salt and pepper.
  • Place chicken onto a grill, or into a sauté pan with a little oil, and cook for 2 minutes on each side, or until the chicken is done.
  • Slice cooked chicken breast into 1/4-inch pieces.
  • Place in a small bowl and toss together with a little cilantro dressing.

Build the Salad

  • When ready to enjoy, spoon a little tomatillo salsa verde into a serving bowl with a bottom large enough to lay the tortilla flat.
  • Place crispy tortilla into the bowl on top of the salsa verde.
  • Spoon black beans onto the tortilla.
  • Place prepared chicken pieces on top of the tortilla, covering the beans completely.
  • In a separate mixing bowl, place romaine hearts, sliced green and red cabbages, baby lettuce mix, grilled corn, cilantro leaves and chopped green onions.
  • Spoon French mustard vinaigrette into the mixing bowl. Toss all of the ingredients together until evenly coated with the dressing.
  • Place salad mixture on top of the tortilla, mounding it as tall as possible.
  • Drizzle avocado cream sauce and sour cream over the salad.
  • Sprinkle pico de gallo around the bottom edge of the salad.
  • Mound the tortilla strips on centered on top of the salad.
  • Serve and enjoy.
Recipe is for each salad - multiple recipe as needed.
All items marked store bought or homemade are available in most supermarkets and fine food stores and recipes are readily available on websites and in various cookbooks.

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