Copycat Cheesecake Factory Factory Chopped Salad

Name: Copycat Cheesecake Factory Factory Chopped Salad (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Organic chicken breasts-boneless, skinless; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice-freshly squeezed; 2 cloves Garlic-minced; 1 tsp Fresh thyme leaves; 1/4 tsp Fleur de sel; 1/4 tsp Freshly ground black pepper; 1/4 cup Homemade mayonnaise; 2 tbsp Roquefort cheese-crumbled; 1 tbsp Aged red wine vinegar; 1 tsp Stone-ground Dijon mustard; 1/2 tsp Worcestershire sauce; 1/4 tsp Garlic-minced; 8 cups Organic Romaine lettuce-chopped; 1 pint Heirloom cherry tomatoes-halved; 1/2 cup English cucumber-diced; 1/2 cup Red onion-thinly sliced; 1/2 cup Pancetta-crisped and crumbled; 1/2 cup Roquefort cheese-crumbled; 1/4 cup Hass avocado-diced; 2 Pasture-raised hard-boiled eggs-chopped

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️American

A premium version of the salad, utilizing high-end ingredients and refined techniques for a restaurant-quality experience.

1 lb Organic chicken breasts-boneless, skinless

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice-freshly squeezed

2 cloves Garlic-minced

1 tsp Fresh thyme leaves

See all 21 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️American

A premium version of the salad, utilizing high-end ingredients and refined techniques for a restaurant-quality experience.

#salad #chicken #lunch #dinner #gourmet

Instructions

Brine Chicken in a solution of salt and water for 30 minutes. Pat dry and marinate with olive oil, lemon juice, garlic, thyme, fleur de sel, and pepper for 30 minutes.
Sous vide Chicken to 165°F (74°C). Sear in a hot pan for color. Let cool and dice.
Emulsify all Dressing ingredients in a blender until smooth and creamy.
In a large bowl, combine Romaine lettuce, cherry tomatoes, cucumber, red onion, pancetta, Roquefort cheese, avocado, and hard-boiled eggs.
Add diced Chicken to the salad.
Gently toss with Dressing and serve immediately.

Ingredients

1 lb 450 g Organic chicken breasts-boneless, skinless
1 tbsp 15 mL Extra virgin olive oil
1 tbsp 15 mL Lemon juice-freshly squeezed
2 cloves 10 mL Garlic-minced
1 tsp 5 mL Fresh thyme leaves
1/4 tsp 1.25 mL Fleur de sel
1/4 tsp 1.25 mL Freshly ground black pepper
1/4 cup 60 mL Homemade mayonnaise
2 tbsp 30 mL Roquefort cheese-crumbled
1 tbsp 15 mL Aged red wine vinegar
1 tsp 5 mL Stone-ground Dijon mustard
1/2 tsp 2.5 mL Worcestershire sauce
1/4 tsp 1.25 mL Garlic-minced
8 cups 1900 mL Organic Romaine lettuce-chopped
1 pint 473 mL Heirloom cherry tomatoes-halved
1/2 cup 120 mL English cucumber-diced
1/2 cup 120 mL Red onion-thinly sliced
1/2 cup 120 mL Pancetta-crisped and crumbled
1/2 cup 120 mL Roquefort cheese-crumbled
1/4 cup 60 mL Hass avocado-diced
2 100 g Pasture-raised hard-boiled eggs-chopped

Equipment

Baking sheet
Large bowl
Small bowl
Blender
Sous vide machine
Vacuum sealer

Instructions

Brine Chicken in a solution of salt and water for 30 minutes. Pat dry and marinate with olive oil, lemon juice, garlic, thyme, fleur de sel, and pepper for 30 minutes.
Sous vide Chicken to 165°F (74°C). Sear in a hot pan for color. Let cool and dice.
Emulsify all Dressing ingredients in a blender until smooth and creamy.
In a large bowl, combine Romaine lettuce, cherry tomatoes, cucumber, red onion, pancetta, Roquefort cheese, avocado, and hard-boiled eggs.
Add diced Chicken to the salad.
Gently toss with Dressing and serve immediately.

Nutrition per serving

Calories 800

Ratings & Reviews

0 reviews

Copycat Cheesecake Factory Factory Chopped Salad

Copycat Cheesecake Factory Factory Chopped Salad

Ratings & Reviews

Comments

You May Also Like