I Made Cheesecake Factory’s Santa Fe Salad, and It’s So Satisfying

The Cheesecake Factory is one of my favorite places to eat out with my kids. It has a family-friendly feel and tons of tasty menu items at budget-friendly prices, especially considering the huge portions. While none of us are eager to share our cheesecakes, we usually split a salad—and the Santa Fe is our go-to.

I came across the recipe for the Southwest-inspired salad on the Cheesecake Factory website and decided to give it a try. I took a few shortcuts, but stayed true to the recipe, so it turned out just like the one we get at the restaurant and was surprisingly simple to make.

Why We Love the Cheesecake Factory’s Santa Fe Salad

I doubt my kids and I are the only ones who love the Santa Fe salad. After all, it’s packed with crowd-pleasing ingredients, including romaine lettuce, grilled chicken, fresh corn kernels, black beans, jack cheese, diced tomatoes, and crispy tortilla strips.

The dressing is a blend of The Cheesecake Factory’s house-made Southwestern Dressing and the Spicy Peanut Sauce that has a slight kick of heat. Fresh cilantro leaves are tossed into the salad and also used as a garnish, adding a peppery element that complements the other flavors perfectly. 

How I Made It—Plus My Time-Saving Substitutes

I’ll admit that the salad’s impressive appearance and abundant ingredients had me thinking that it would be a lot harder to make than it actually was. And even without my shortcuts, I can’t see it taking that much longer. 

The first thing I did was heat store-bought grilled chicken breasts in a cast-iron pan. I was careful to choose a minimally seasoned option, since The Cheesecake Factory’s chicken only calls for salt and pepper. While the chicken was heating, I thinly sliced a few corn tortillas, fried them until they were crispy and golden brown, and placed them on a paper towel-lined plate to absorb excess oil. Then, I sliced the kernels off of a few corn cobs, diced a couple of Roma tomatoes, and plucked a few cilantro leaves off the stems.

Next up: my shortcuts. I added about a bag-and-a-half of chopped romaine lettuce to a large salad serving bowl, along with canned (drained and rinsed) black beans, and preshredded pepper jack cheese (for a little extra spice). As for the cilantro dressing and peanut sauce, there are copycat recipes to be found online, but I did some research and figured out that I could substitute them for Trader Joe’s Cilantro Salad Dressing and Thai Style Peanut Dressing to create the same results. 

All that was left to do was chop the chicken into bite-sized pieces, toss everything together with the TJ’s dressings, and add the garnishes—a bit of extra cheese, tomatoes, and cilantro leaves. The recipe says it serves four, and that’s pretty accurate for The Cheesecake Factory portions, but I think it can easily stretch to serve a couple more people.

Honestly, it’s so satisfying that you could enjoy it as an entire meal, but my family thought it wouldn’t be the same without saving room for a slice of creamy cheesecake—lucky for me, they sell the chain’s sweets at my local grocery store.