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The Cheesecake Factory's Harvest Chicken Salad

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

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. 

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 Teaspoon kosher salt
  • pinch black pepper, ground
  • 2 Ounces french mustard vinaigrette
  • 1 Ounce balsamic vinaigrette

The Toppings

  • 1 Ounce marcona almonds, chopped into small pieces
  • 1/2 Ounce 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).