Cheesecake Factory Sheila's Chicken And Avocado Salad

Name: Cheesecake Factory Sheila's Chicken and Avocado Salad (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Avocado-ripe; 1/4 cup Lime juice-freshly squeezed; 2 tbsp Olive oil; 1 tbsp Cilantro-chopped; 1 clove Garlic-minced; 1/4 tsp Salt; 1/8 tsp Cayenne pepper; 2 Avocados-ripe, diced; 1 cup Corn-grilled; 1 cup Black beans-canned, rinsed and drained; 1/2 cup Red onion-thinly sliced; 1/4 cup Cilantro-chopped; 6 cups Romaine lettuce-chopped; 1 cup Tortilla strips

⏱55 min

👥4

🔥700 cal

Medium

🍽️Mexican

A slightly more sophisticated version with a homemade dressing and grilled chicken.

1.5 lbs Chicken breasts-boneless, skinless

1 tbsp Olive oil

1 tsp Chili powder

1/2 tsp Cumin

1/4 tsp Smoked paprika

See all 21 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥700 cal

Medium

🍽️Mexican

A slightly more sophisticated version with a homemade dressing and grilled chicken.

#salad #chicken #avocado #southwestern #grilled

Instructions

Combine Chili powder, Cumin, Smoked paprika, Salt, and Pepper in a small bowl. Rub mixture onto Chicken breasts. Grill Chicken over medium heat until cooked through, about 6-8 minutes per side. Let cool and dice or shred.
Combine all Dressing ingredients in a blender or food processor and blend until smooth and creamy.
In a large bowl, combine Romaine lettuce, diced Chicken, Avocados, grilled 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 Chili powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Smoked paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/2 cup 120 mL Avocado-ripe
1/4 cup 60 mL Lime juice-freshly squeezed
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Cilantro-chopped
1 clove 1 Garlic-minced
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-grilled
1 cup 140 g Black beans-canned, rinsed and drained
1/2 cup 70 g Red onion-thinly sliced
1/4 cup 30 g Cilantro-chopped
6 cups 1400 g Romaine lettuce-chopped
1 cup 100 g Tortilla strips

Equipment

Grill
Large bowl
Small bowl
Blender or food processor

Instructions

Combine Chili powder, Cumin, Smoked paprika, Salt, and Pepper in a small bowl. Rub mixture onto Chicken breasts. Grill Chicken over medium heat until cooked through, about 6-8 minutes per side. Let cool and dice or shred.
Combine all Dressing ingredients in a blender or food processor and blend until smooth and creamy.
In a large bowl, combine Romaine lettuce, diced Chicken, Avocados, grilled 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 700