A while back, I was given the chance to taste test some of the Cheesecake Factory‘s new menu items, which they do twice a year. (who knew?) I was able to sample some cocktails and bites from across the menu. I, naturally, also wanted to try to make one of the recipes at home.
Cocktails included:
- Cucumber Mojito – Gin and St. Germain with cucumber, basil and mint
- Blood Orange Martini – Vodka, blood orange liqueur and blood orange juice
- Irish Coffee Manhattan – Jameson Irish coffee served ice cold and straight up
- Espresso Martini – Vodka with cold brew coffee
Other new menu options included:
- Korean Fried Cauliflower – crispy cauliflower tossed in a sweet and spice sauce, topped with toasted sesame seeds and green onions
- Chicken Taquitos – Crispy corn tortillas with grilled chicken, green chile, corn, onion, cilantro and cheese. served with avocado cream and salda verde
- Skinnylicious Chicken Pot Pie – Sauteed chicken breast, potatoes, mushrooms, onions, peas and carrots in a light cream sauce, topped with puff pastry
- Chicken Mango and Avocado Salad – Mixed greens, fresh pineapple, tomato, cucumber, red peppers, crispy wontons and almonds
- Pasta Napoletana – Italian sausage, pepperoni, housemade meatballs, mushrooms, peppers, bacon, onions and garlic in a tomato sauce served over parmesan cream pasta
- Seared Ahi Tuna – Served over white rice with sriracha aioli, stir-fried vegetables and wasabi butter sauce
- Truffle-Honey Chicken – Fried chicken breast with truffle-honey, asparagus, and mashed potatoes
- Chicken Riesling – Chicken breast, mushrooms, bacon, onions and garlic in a white wine Riesling cream sauce with buttered parmesan pasta
- Carne Asada Steak Medallions – Certified Angus beef with sauteed peppers, onions and cilantro, served with a creamy ranchero sauce, fresh corn and white rice
- Chicken Parmesan “Pizza Style” – Chicken breast coated with breadcrumbs, covered with marinara sauce and melted cheese. Topped with angel hair pasta in an alfredo cream sauce
- Crispy Pineapple Chicken and Shrimp – Crispy chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spice sauce, served with white rice
(The lighting in there is very dim so please excuse the quality of these photos)
The Cheesecake Factory has over 250 items on their menu, so there is sure to be something for everyone’s taste buds.
I tried my hand at recreating the salad we were served, with some adjustments to try to make it a bit more “home cook” friendly.
Ingredients (serves 2):
- 1 boneless, skinless chicken breast
- 1 tablespoon teriyaki sauce (store bought, or recipe below)
- 5 oz baby lettuce mix
- 1/4 cup fresh pineapple chunks
- 1/4 cup fresh mango, cut into chunks
- 2 tablespoons julienned carrots
- 2 tablespoons tortilla strips, plus more for garnish
- 2 tablespoons grape tomatoes, halved
- 1/2 red bell pepper, cut into thin strips
- 1/4 cucumber, cut in half lengthwise and sliced thin
- 1 tablespoon almond slivers, toasted
- 1/2 tsp black sesame seeds
- 1 teaspoon fresh mint, thinly sliced
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- juice of 1/2 an orange
Teriyaki Sauce (makes 1/2 cup – you’ll need ~1/4 cup for this recipe):
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water
First prepare all of your ingredients. Cut your pineapple and mango, julienne your carrots, thinly slice your red pepper, halve your tomatoes, and slice your cucumber. Toast your almonds over medium high heat until fragrant. Set aside.
Add all of the ingredients for the dressing to a small jar.
Screw on the top and shake to combine.
To make the teriyaki sauce, add 1/4 cup low sodium soy sauce, 1/2 cup water, 1/4 tsp ground ginger, 1/8 tsp garlic powder, 2 tablespoons brown sugar and 1 tablespoon honey to a small pot over medium high heat. Stir to combine.
In a small bowl, combine the 1 tablespoon cornstarch and 2 tablespoons cold water. Add to the pot.
Stir with a whisk until it thickens to almost a syrupy consistency; it should coat the whisk. Set aside.
Add the lettuce, pineapple, mango, carrots, tortilla strips, tomatoes, bell pepper and cucumber to a large bowl.
Pour the dressing over the ingredients and toss to combine. (I’d suggest starting with about half of the dressing and adding more if you’d like.)
Add the chicken to a saute pan over medium high heat. Baste with the teriyaki sauce and cook for 4 minutes on 1 side. Turn the chicken over and cook for an additional 4 minutes or until fully cooked through, basting with the teriyaki sauce.
Remove from heat and add to a cutting board. Slice into thin strips.
To serve, divide the salad mixture between two bowls. Add more tortilla strips if desired. Sprinkle the bowls evenly with the toasted almonds and top with the chicken slices. Sprinkle with black sesame seeds, top with sliced mint, and serve.
For a salad recipe, this dish is pretty intricate. There are a lot of flavors and textures going on, and it sure does deliver on color.
To try the new menu items for yourself (or feast on a classic menu item), visit your local Cheesecake Factory.
Ingredients
- 1 boneless, skinless chicken breast
- 1 tablespoon teriyaki sauce (store bought, or recipe below)
- 5 oz baby lettuce mix
- 1/4 cup fresh pineapple chunks
- 1/4 cup fresh mango, cut into chunks
- 2 tablespoons julienned carrots
- 2 tablespoons tortilla strips, plus more for garnish
- 2 tablespoons grape tomatoes, halved
- 1/2 red bell pepper, cut into thin strips
- 1/4 cucumber, cut in half lengthwise and sliced thin
- 1 tablespoon almond slivers, toasted
- 1/2 tsp black sesame seeds
- 1 teaspoon fresh mint, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- juice of 1/2 an orange
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- First prepare all of your ingredients. Cut your pineapple and mango, julienne your carrots, thinly slice your red pepper, halve your tomatoes, and slice your cucumber. Toast your almonds over medium high heat until fragrant. Set aside.
- Add all of the ingredients for the dressing to a small jar.
- Screw on the top and shake to combine.
- To make the teriyaki sauce, add 1/4 cup low sodium soy sauce, 1/2 cup water, 1/4 tsp ground ginger, 1/8 tsp garlic powder, 2 tablespoons brown sugar and 1 tablespoon honey to a small pot over medium high heat. Stir to combine.
- In a small bowl, combine the 1 tablespoon cornstarch and 2 tablespoons cold water. Add to the pot.
- Stir with a whisk until it thickens to almost a syrupy consistency; it should coat the whisk. Set aside.
- Add the lettuce, pineapple, mango, carrots, tortilla strips, tomatoes, bell pepper and cucumber to a large bowl.
- Pour the dressing over the ingredients and toss to combine. (I’d suggest starting with about half of the dressing and adding more if you’d like.)
- Add the chicken to a saute pan over medium high heat. Baste with the teriyaki sauce and cook for 4 minutes on 1 side. Turn the chicken over and cook for an additional 4 minutes or until fully cooked through, basting with the teriyaki sauce.
- Remove from heat and add to a cutting board. Slice into thin strips.
- To serve, divide the salad mixture between two bowls. Add more tortilla strips if desired. Sprinkle the bowls evenly with the toasted almonds and top with the chicken slices. Sprinkle with black sesame seeds, top with sliced mint, and serve.
wow…this is super duper delicious…i tried this and everything was so perfect…loved the taste and aroma 🙂