The Cheesecake Factory's SkinnyLicious Mexican Tortilla Salad

Salads don't have to be boring! This loaded salad has all of the tasty trimmings you could desire without putting you...
 Mexican Tortilla Salad

The Cheesecake Factory

Mexican Tortilla Salad

Salads don't have to be boring! This loaded salad has all of the tasty trimmings you could desire without putting you over the day's calorie count. That, of course, just means more room for dessert!

1
Servings
959
Calories Per Serving
Deliver Ingredients

Notes

This recipe is courtesy of The Cheesecake Factory.

Serves: 1 portion (The exact calorie count will vary depending upon the specific ingredients used.) We freshly prepare our dressings and sauces 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

  • 1 fried corn tortilla (6 inches)
  • 1 chicken breast (4 ounces)
  • 1/4 teaspoons kosher salt
  • 1/8 teaspoons ground black pepper
  • 1/2 teaspoons cilantro dressing
  • 1/2 ounces tomatillo salsa verde
  • 1 ounces black beans, cooked
  • 3 ounces romaine lettuce, sliced, 1/4 inch
  • 2 ounces green cabbage, sliced 1/8 inch
  • 1 ounces red cabbage, sliced 1/8 inch
  • 1 ounce baby lettuce mix
  • 2 ounces fresh corn, grilled
  • 2 tablespoons cilantro leaves
  • 1/2 ounces green onions, chopped
  • 3 ounces French mustard vinaigrette
  • 1 tablespoon avocado cream sauce (optional)
  • 1-1/2 teaspoons sour cream
  • 1/4 ounces crispy tortilla strips

Directions

Season the chicken breast (on both sides) with equal amounts of salt and pepper. Place the chicken onto a grill (or into a sauté pan with a little oil) and cook for 2 minutes on each side, or until the chicken is done.

Slice the chicken breast into 1/4-inch pieces and toss together with a little cilantro dressing.

Ladle a little tomatillo salsa verde into the serving bowl. Place the crispy tortilla into the bowl and on top of the salsa verde. Spoon the black beans onto the tortilla. Place the chicken on top of the tortilla, covering the beans completely. 

Place the romaine hearts, sliced green and red cabbages, baby lettuce mix, grilled corn, cilantro leaves and chopped green onions into the mixing bowl. Ladle the French mustard vinaigrette into the mixing bowl and toss all of the ingredients together, until evenly coated with the dressing.

Place the salad mixture on top of the tortilla, mounding it as tall as possible.

Drizzle the avocado cream sauce (optional) and sour cream over the salad.

Sprinkle the pico de gallo around the bottom edge of the salad. Mound the tortilla strips on top (centered) of the salad.

 

Nutritional Facts

Total Fat
78g
100%
Sugar
27g
30%
Saturated Fat
20g
83%
Cholesterol
68mg
23%
Carbohydrate, by difference
49g
38%
Protein
25g
54%
Vitamin A, RAE
667µg
95%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
184µg
100%
Calcium, Ca
152mg
15%
Choline, total
27mg
6%
Fiber, total dietary
8g
32%
Folate, total
202µg
51%
Iron, Fe
5mg
28%
Magnesium, Mg
77mg
24%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
269mg
38%
Selenium, Se
13µg
24%
Sodium, Na
1456mg
97%
Water
272g
10%
Zinc, Zn
3mg
38%

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.