Cheesecake Factory Sheila's Chicken And Avocado Salad

Name: Cheesecake Factory Sheila's Chicken and Avocado Salad (Standard)
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Mayonnaise; 2 tbsp Lime juice-freshly squeezed; 1 tbsp Honey; 1/4 tsp Chili powder; 2 Avocados-ripe, diced; 1 cup Corn-frozen, thawed; 1 cup Black beans-canned, rinsed and drained; 1/2 cup Red onion-finely diced; 1/4 cup Cilantro-chopped; 6 cups Romaine lettuce-chopped; 1 cup Tortilla strips

⏱45 min

👥4

🔥650 cal

Easy

🍽️Mexican

A simplified version of the Cheesecake Factory's popular salad, made with readily available ingredients.

1.5 lbs Chicken breasts-boneless, skinless

1 tbsp Olive oil

1 tsp Salt

1/2 tsp Black pepper

1/2 cup Mayonnaise

See all 15 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥650 cal

Easy

🍽️Mexican

A simplified version of the Cheesecake Factory's popular salad, made with readily available ingredients.

#salad #chicken #avocado #southwestern

Instructions

Season Chicken with salt and pepper. Heat Olive oil in a large skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Let cool and dice or shred.
In a small bowl, whisk together all Dressing ingredients until smooth.
In a large bowl, combine Romaine lettuce, diced Chicken, Avocados, Corn, Black beans, Red onion, and Cilantro.
Pour Dressing over salad and toss gently to combine.
Serve immediately, topped with Tortilla strips.

Ingredients

1.5 lbs 680 g Chicken breasts-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 cup 120 mL Mayonnaise
2 tbsp 30 mL Lime juice-freshly squeezed
1 tbsp 15 mL Honey
1/4 tsp 1.25 mL Chili powder
2 2 Avocados-ripe, diced
1 cup 140 g Corn-frozen, thawed
1 cup 140 g Black beans-canned, rinsed and drained
1/2 cup 70 g Red onion-finely diced
1/4 cup 30 g Cilantro-chopped
6 cups 1400 g Romaine lettuce-chopped
1 cup 100 g Tortilla strips

Equipment

Large skillet
Large bowl
Small bowl
Whisk

Instructions

Season Chicken with salt and pepper. Heat Olive oil in a large skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Let cool and dice or shred.
In a small bowl, whisk together all Dressing ingredients until smooth.
In a large bowl, combine Romaine lettuce, diced Chicken, Avocados, Corn, Black beans, Red onion, and Cilantro.
Pour Dressing over salad and toss gently to combine.
Serve immediately, topped with Tortilla strips.

Nutrition per serving

Calories 650