The Cheesecake Factory's Harvest Chicken Salad

Name: The Cheesecake Factory's Harvest Chicken Salad
Ingredients: 4 ounce butter lettuce, washed, rinsed, cut into 1-inch pieces; 4 ounce romaine lettuce, washed, rinsed, cut into 1-inch pieces; 1 ounce french mustard vinaigrette; 1 ounce balsamic vinaigrette; 3 ounce quinoa, cooked; 3 ounces farro, cooked; 1/2 ounce french mustard vinaigrette; 6 ounce chicken breast, boneless, skinless, cooked, cut into 1-inch pieces; 4 ounce cherry tomatoes, cut in half; 2 ounce edamame, steamed, shells removed; 2 ounce cucumber, peeled, seeded, cut into ½-inch pieces; 2 ounce green beans, cooked, cut into ½ inch pieces; 2 ounce green apples, cored, cut into ¼-inch pieces; 1/4 teaspoon kosher salt; pinch black pepper, ground; 2 ounce french mustard vinaigrette; 1 ounce balsamic vinaigrette; 1 ounce marcona almonds, chopped into small pieces; 1/2 ounce arugula; lemon juice, fresh squeezed; olive oil; parmigiano-reggiano cheese, grated

Lauren Gordon|May 18, 2015 1:23 pm EST

4 (1 ratings)

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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.

Servings

4

Ingredients

4 ounce butter lettuce, washed, rinsed, cut into 1-inch pieces
4 ounce romaine lettuce, washed, rinsed, cut into 1-inch pieces
1 ounce french mustard vinaigrette
1 ounce balsamic vinaigrette
3 ounce quinoa, cooked
3 ounces farro, cooked
1/2 ounce french mustard vinaigrette
6 ounce chicken breast, boneless, skinless, cooked, cut into 1-inch pieces
4 ounce cherry tomatoes, cut in half
2 ounce edamame, steamed, shells removed
2 ounce cucumber, peeled, seeded, cut into ½-inch pieces
2 ounce green beans, cooked, cut into ½ inch pieces
2 ounce green apples, cored, cut into ¼-inch pieces
1/4 teaspoon kosher salt
pinch black pepper, ground
2 ounce french mustard vinaigrette
1 ounce balsamic vinaigrette
1 ounce marcona almonds, chopped into small pieces
1/2 ounce arugula
lemon juice, fresh squeezed
olive oil
parmigiano-reggiano cheese, grated

Directions

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.
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.
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.
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).