30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Sheila's Chicken And Avocado Salad
A refined version of the classic salad, incorporating higher-quality ingredients and a more nuanced sauce.
Total Time
55
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Large skillet, Medium bowl, Large bowl, Small bowl (for pickling) •
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Instructions
Prepare the Chicken: Season Chicken with smoked paprika, garlic powder, salt, and pepper. Heat Avocado oil in a large skillet over medium-high heat. Cook Chicken for 6-8 minutes per side, or until cooked through. Let cool and dice or shred.
Make the Sauce: In a medium bowl, combine all Sauce ingredients and whisk until smooth.
Prepare Pickled Red Onion: Thinly slice red onion and quick-pickle in a mixture of vinegar, sugar, and salt for at least 30 minutes.
Assemble the Salad: In a large bowl, combine Romaine lettuce, Avocado, Corn, Black beans, Pickled Red onion, and Cilantro.
Add the Chicken: Add the cooked Chicken to the salad.
Dress the Salad: Pour the Sauce over the salad and toss gently to combine.
Serve: Top with Tortilla strips and serve immediately.
