The Cheesecake Factory's Harvest Chicken Salad

Can't get enough of the Cheesecake Factory's tasty and hearty salads? Make your own!
Harvest Chicken Salad

The Cheesecake Factory

Can’t get enough of the Cheesecake Factory’s tasty and hearty salads? You don’t have to wait until your next trip there to enjoy one. This harvest salad is loaded with nutritious ingredients that will satisfy your salad craving. 

4
Servings
352
Calories Per Serving
Deliver Ingredients

Notes

This recipe is courtesy of The Cheesecake Factory

* We freshly prepare our dressings in each of our restaurants, but you can find good quality substitutions in most supermarkets and specialty stores. Excellent recipes can also be found in various cookbooks.

Ingredients

The Salad

  • 4 ounces butter lettuce, washed, rinsed, cut into 1-inch pieces
  • 4 ounces romaine lettuce, washed, rinsed, cut into 1-inch pieces
  • 1 ounce French mustard vinaigrette
  • 1 ounce balsamic vinaigrette

Salad Filling

  • 3 ounces quinoa, cooked
  • 3 ounces farro, cooked
  • 1/2 ounce French mustard vinaigrette

The Chicken

  • 6 ounces chicken breast, boneless, skinless, cooked, cut into 1-inch pieces
  • 4 ounces cherry tomatoes, cut in half
  • 2 ounces edamame, steamed, shells removed
  • 2 ounces cucumber, peeled, seeded, cut into ½-inch pieces
  • 2 ounces green beans, cooked, cut into ½ inch pieces
  • 2 ounces green apples, cored, cut into ¼-inch pieces
  • 1/4 teaspoons kosher salt
  • pinch black pepper, ground
  • 2 ounces french mustard vinaigrette
  • 1 ounces balsamic vinaigrette

The Toppings

  • 1 ounces marcona almonds, chopped into small pieces
  • 1/2 ounces arugula
  • lemon juice, fresh squeezed
  • olive oil
  • Parmigiano-Reggiano cheese, grated

Directions

The Salad

Place the romaine and butter lettuces into a mixing bowl. Add the French mustard and balsamic vinaigrettes into the bowl and gently toss the ingredients together. Place equal portions of the lettuce mixture into two chilled bowls.

Salad Filling

Place the quinoa and farro into the mixing bowl. Add the French mustard vinaigrette into the bowl and gently toss the ingredients together. Sprinkle the quinoa and farro mixture evenly onto the lettuce mix.

The Chicken

Place the chicken, cherry tomatoes, edamame beans, cucumber, diced green beans, and apples into the mixing bowl and season with salt and pepper. Add the French mustard and balsamic vinaigrettes into the bowl and gently toss the ingredients together. Mound equal amounts of the chicken and fruit and vegetables evenly over each of the two salads.

 

 

 

The Toppings

Sprinkle the chopped marcona almonds evenly over each salad.

Place equal amounts of the arugula on top of the salad. Drizzle a little lemon juice and olive oil evenly over the arugula (to your taste).

Sprinkle a little grated Parmigiano-Reggiano cheese over each salad (to your taste).

Nutritional Facts

Total Fat
12g
17%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
55mg
18%
Carbohydrate, by difference
43g
33%
Protein
21g
46%
Vitamin A, RAE
230µg
33%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
51µg
57%
Calcium, Ca
221mg
22%
Choline, total
67mg
16%
Fiber, total dietary
7g
28%
Fluoride, F
6µg
0%
Folate, total
115µg
29%
Iron, Fe
3mg
17%
Magnesium, Mg
69mg
22%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
283mg
40%
Selenium, Se
26µg
47%
Sodium, Na
680mg
45%
Water
193g
7%
Zinc, Zn
2mg
25%

Cheesecake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cheesecake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.