Cheesecake Factory Luau Salad

Name: Cheesecake Factory Luau Salad (Upgraded)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 lb Boneless skinless chicken thighs; 2 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Brown sugar; 1 tsp Ginger-grated; 1 clove Garlic-minced; 1/2 cup Mayonnaise; 1/4 cup Coconut milk; 2 tbsp Pineapple juice; 1 tbsp Lime juice; 1 tsp Honey; 1/4 tsp Red pepper flakes; 8 cups Spring mix; 1 can (11 oz) Mandarin oranges-drained; 1/2 cup Shredded purple cabbage; 1/4 cup Toasted macadamia nuts-chopped; 1/4 cup Toasted coconut flakes; 1/4 cup Crispy wonton strips

⏱1h

👥4

🔥700 cal

Medium

🍽️Asian Fusion

An improved version of the Luau Salad, featuring a homemade teriyaki marinade for the chicken and a more complex coconut dressing.

1 lb Boneless skinless chicken thighs

2 tbsp Soy sauce

1 tbsp Mirin

1 tbsp Brown sugar

1 tsp Ginger-grated

See all 18 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥700 cal

Medium

🍽️Asian Fusion

An improved version of the Luau Salad, featuring a homemade teriyaki marinade for the chicken and a more complex coconut dressing.

#salad #chicken #tropical #lunch #dinner

Instructions

Marinate the Chicken in Soy sauce, Mirin, Brown sugar, Ginger, and Garlic for at least 30 minutes.
Grill or pan-fry the Chicken until cooked through (internal temperature of 165°F / 74°C). Let cool and slice.
Prepare the Dressing: In a bowl, combine all Dressing ingredients and whisk until smooth.
In a large bowl, combine Spring mix, Mandarin oranges, and Shredded purple cabbage.
Add the sliced Chicken to the salad.
Pour the Dressing over the salad and toss gently to coat.
Garnish with Toasted macadamia nuts, Toasted coconut flakes, and Crispy wonton strips. Serve immediately.

Ingredients

Chicken
1 lb 450 g Boneless skinless chicken thighs
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Mirin
1 tbsp 15 mL Brown sugar
1 tsp 5 mL Ginger-grated
1 clove 3 g Garlic-minced
Dressing
1/2 cup 120 mL Mayonnaise
1/4 cup 60 mL Coconut milk
2 tbsp 30 mL Pineapple juice
1 tbsp 15 mL Lime juice
1 tsp 5 mL Honey
1/4 tsp 1.25 mL Red pepper flakes
Salad
8 cups 1920 mL Spring mix
1 can (11 oz) 312 g Mandarin oranges-drained
1/2 cup 60 g Shredded purple cabbage
1/4 cup 30 g Toasted macadamia nuts-chopped
1/4 cup 30 g Toasted coconut flakes
1/4 cup 30 g Crispy wonton strips

Equipment

Grill or frying pan
Mixing bowls
Whisk

Instructions

Marinate the Chicken in Soy sauce, Mirin, Brown sugar, Ginger, and Garlic for at least 30 minutes.
Grill or pan-fry the Chicken until cooked through (internal temperature of 165°F / 74°C). Let cool and slice.
Prepare the Dressing: In a bowl, combine all Dressing ingredients and whisk until smooth.
In a large bowl, combine Spring mix, Mandarin oranges, and Shredded purple cabbage.
Add the sliced Chicken to the salad.
Pour the Dressing over the salad and toss gently to coat.
Garnish with Toasted macadamia nuts, Toasted coconut flakes, and Crispy wonton strips. Serve immediately.

Nutrition per serving

Calories 700

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Cheesecake Factory Luau Salad

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