The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.
Harvest Chicken Salad
HARVEST CHICKEN SALAD
Cheesecake Factory Copycat Recipe
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
3 ounces quinoa, cooked
3 ounces farro, cooked
1/2 ounce French Mustard Vinaigrette
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 1/2 inch pieces
2 ounces green beans, cooked, cut into 1/2 inch pieces
2 ounces green apples, cored, cut into 1/4 inch pieces
1/4 teaspoon kosher salt
pinch of black pepper, ground
2 ounces French Mustard Vinaigrette
1 ounce Balsamic Vinaigrette
1 ounce almonds, chopped into small pieces
1/2 ounce arugula
lemon juice, fresh squeezed
parmesan cheese, grated
Place the romaine and butter lettuces into a mixing bowl. Add the French Mustard and Balsamic Vinaigrette 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 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 parmesan cheese over each salad (to your taste).
French Mustard Vinaigrette:
1/2 shallot, minced
1/2 tablespoon Dijon mustard
generous pinch of salt
2 tablespoons lemon juice
1-2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste
Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra virgin olive oil. Season with salt and pepper to taste. Store jar in refrigerator if making ahead and shake well before using.