The Cheesecake Factory Santa Fe Salad

Name: The Cheesecake Factory Santa Fe Salad
Total time: 115
Yield: 4
Ingredients: 4 skinless, boneless chicken breasts; 0.5 cup teriyaki marinade; 0.25 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; 0.5 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; 1.5 cups shredded Monterey Jack cheese

Recipe by lolsmagrl from allrecipes.com

Dinner,Salad 2 Hr. 55 Mins.

Ingredients

4 servings

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4 skinless, boneless chicken breasts
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0.5 cup teriyaki marinade
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0.25 cup chopped fresh cilantro
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2 tablespoons peanut butter
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1 tablespoon red wine vinegar
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1 tablespoon lime juice
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1 tablespoon brown sugar
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3 cloves garlic, minced
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1 teaspoon sesame oil
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1 teaspoon lime zest

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0.5 cup olive oil
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1 teaspoon freshly ground black pepper
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3 (5 inch) corn tortillas, cut into strips
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2 teaspoons olive oil, or to taste
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2 tablespoons olive oil
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1 (16 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, rinsed
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1 head romaine lettuce, chopped
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1.5 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.