Cheesecake Factory Sheila's Chicken And Avocado Salad

Name: Cheesecake Factory Sheila's Chicken and Avocado Salad (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1 tbsp Olive oil; 1 tsp Chipotle powder; 1/2 tsp Smoked paprika; 1/4 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Avocado-ripe, Hass; 1/4 cup Lime juice-freshly squeezed; 2 tbsp Extra virgin olive oil; 1 tbsp Cilantro-chopped; 1 clove Garlic-minced; 1 tbsp Greek yogurt-plain; 1/4 tsp Salt; 1/8 tsp Cayenne pepper; 2 Avocados-ripe, diced; 1 cup Corn-roasted; 1 cup Black beans-heirloom variety, rinsed and drained; 1/2 cup Red onion-pickled, thinly sliced; 1/4 cup Cilantro-micro cilantro; 6 cups Romaine lettuce-baby romaine hearts; 1 cup Artisanal tortilla strips-blue corn

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Mexican

A premium version featuring sous vide chicken, a complex avocado-lime dressing, and artisanal tortilla strips.

1.5 lbs Chicken breasts-boneless, skinless

1 tbsp Olive oil

1 tsp Chipotle powder

1/2 tsp Smoked paprika

1/4 tsp Garlic powder

See all 22 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Mexican

A premium version featuring sous vide chicken, a complex avocado-lime dressing, and artisanal tortilla strips.

#salad #chicken #avocado #southwestern #sous vide #artisanal

Instructions

Season Chicken with Chipotle powder, Smoked paprika, Garlic powder, Salt, and Pepper. Place Chicken in a vacuum-sealed bag. Sous vide at 145°F (63°C) for 1.5-2 hours. Remove from bag, pat dry, and sear in Olive oil for 2-3 minutes per side to create a golden crust. Let cool and dice or shred.
Combine all Dressing ingredients in a high-speed blender and blend until completely smooth and emulsified.
In a large bowl, combine Romaine lettuce, diced Chicken, Avocados, roasted Corn, Black beans, pickled Red onion, and Cilantro.
Pour Dressing over salad and toss gently to combine.
Serve immediately, topped with Artisanal tortilla strips.

Ingredients

1.5 lbs 680 g Chicken breasts-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Chipotle powder
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Garlic powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1 1 Avocado-ripe, Hass
1/4 cup 60 mL Lime juice-freshly squeezed
2 tbsp 30 mL Extra virgin olive oil
1 tbsp 15 mL Cilantro-chopped
1 clove 1 Garlic-minced
1 tbsp 15 mL Greek yogurt-plain
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Cayenne pepper
2 2 Avocados-ripe, diced
1 cup 140 g Corn-roasted
1 cup 140 g Black beans-heirloom variety, rinsed and drained
1/2 cup 70 g Red onion-pickled, thinly sliced
1/4 cup 30 g Cilantro-micro cilantro
6 cups 1400 g Romaine lettuce-baby romaine hearts
1 cup 100 g Artisanal tortilla strips-blue corn

Equipment

Sous vide machine
Vacuum sealer
Large bowl
High-speed blender
Skillet

Instructions

Season Chicken with Chipotle powder, Smoked paprika, Garlic powder, Salt, and Pepper. Place Chicken in a vacuum-sealed bag. Sous vide at 145°F (63°C) for 1.5-2 hours. Remove from bag, pat dry, and sear in Olive oil for 2-3 minutes per side to create a golden crust. Let cool and dice or shred.
Combine all Dressing ingredients in a high-speed blender and blend until completely smooth and emulsified.
In a large bowl, combine Romaine lettuce, diced Chicken, Avocados, roasted Corn, Black beans, pickled Red onion, and Cilantro.
Pour Dressing over salad and toss gently to combine.
Serve immediately, topped with Artisanal tortilla strips.

Nutrition per serving

Calories 800