Cheesecake Factory Salad Recipes: 9 Delicious Dishes to Try

When it comes to salads, few do it better than Cheesecake Factory. Known for their bold flavors, vibrant ingredients, and creative combinations, these salads are more than just sides—they’re star dishes.

Whether you’re craving something light and fresh or hearty and filling, there’s a Cheesecake Factory salad for every mood and taste.

In this post, we’ll guide you through recreating nine of the Cheesecake Factory’s most beloved salads right in your kitchen. From the zesty Mexican Tortilla Salad to the crispy, flavorful Fried Chicken Salad, and even a refreshing Vegan Cobb Salad, you’ll find recipes to satisfy everyone at your table.

Ready to bring these restaurant-quality dishes to life? Grab your greens, chop your veggies, and let’s get into these irresistible Cheesecake Factory salad recipes!

Tools to Have

Before you get started, having the right tools on hand can make preparing these Cheesecake Factory-inspired salads a breeze. Here’s what you’ll need:

1. Salad Spinner: To keep your greens crisp and dry, ensuring the dressing clings perfectly to every leaf.
2. Chef’s Knife: For precise chopping of vegetables, proteins, and toppings.
3. Cutting Board: A sturdy surface for prepping ingredients.
4. Mixing Bowls: Various sizes to toss salads and mix dressings.
5. Mason Jars: Perfect for shaking and storing homemade dressings.
6. Tongs or Salad Servers: For tossing and serving salads without crushing delicate ingredients.
7. Measuring Cups and Spoons: To get your dressings and portions just right.
8. Nonstick Skillet or Grill Pan: Ideal for cooking proteins like chicken, shrimp, or tofu.

9 Cheesecake Factory Salad Recipes to Try at Home

Here you will find 9 Cheesecake Factory Copycat Salad Recipes;

1. Cheesecake Factory Tossed Green Salad Recipe

Light, refreshing, and versatile, this salad features crisp greens and a medley of veggies topped with a simple vinaigrette—perfect as a side or starter.

Time: 15 minutes | Serves: 4

Ingredients

• Mixed greens (about 3 ounces per person)
• 1 cucumber, cleaned and sliced
• 1 tomato, cleaned and cut into wedges
• 2 carrots, cleaned, peeled, and julienned
• 2 beets, cleaned, peeled, and julienned
• 1 zucchini, cleaned and julienned
• Croutons
• Fresh cracked black pepper
• Your favorite dressing

Instructions

1. Prepare the Salad: Divide the mixed greens evenly among serving bowls. Along the sides of each bowl, arrange 3 or 4 cucumber slices alternately with 3 or 4 tomato wedges. Add a handful of croutons to each salad.
2. Layer the Veggies: In the center of each serving, create a stack of julienned carrots. Top the carrots with a stack of julienned beets and zucchini for color and texture.
3. Finish the Salad: Serve the salad with freshly cracked black pepper. Drizzle with your favorite dressing just before serving.

2. Cheesecake Factory Caesar Salad Recipe

The ultimate classic, with crunchy romaine lettuce, garlic croutons, and parmesan, all coated in a creamy, savory Caesar dressing.

Time: 25 minutes | Serves: 4

Ingredients

• 3 slices of white bread cut into cubes
• 1 tablespoon olive oil
• 1 tablespoon garlic, crushed
• 1 teaspoon parsley, chopped
• 1 teaspoon black pepper
• 1 tablespoon Parmesan cheese, grated
• 2 bunches romaine lettuce
• Prepared croutons

Caesar dressing:

• 2 tablespoon Parmesan cheese, grated
• 1/2 cup mayonnaise
• Pinch of salt
• Dash of pepper
• Chopped parsley
• 1 clove garlic, crushed
• A small amount of chilled water for desired consistency

Instructions

Prepare the Croutons:

1. Chop the white bread into cubes (size depends on your preference for croutons).
2. Heat a large pan over medium heat and add 1 tablespoon of olive oil.
3. Toss the bread cubes into the pan, making sure they are well-coated with olive oil.
4. Add the crushed garlic, chopped parsley, black pepper, and grated Parmesan cheese to the pan. Stir to coat the bread evenly.
5. Toast the croutons, stirring occasionally, until golden brown and crispy. Once done, remove from heat and set aside.

Make the Caesar Dressing:

1. In a mixing bowl, combine the mayonnaise, a pinch of salt, a dash of pepper, chopped parsley, crushed garlic, and grated Parmesan cheese.
2. Add a small amount of chilled water to achieve your desired dressing consistency. Stir well until the dressing is smooth and creamy.

Assemble the Salad:

1. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
2. Add the prepared croutons to the bowl.
3. Pour the Caesar dressing over the lettuce and croutons, tossing gently to coat everything evenly.

Finish and Serve:

1. Sprinkle the grated Parmesan cheese on top.
2. Toss again and serve immediately for a fresh, flavorful Caesar salad.

3. Cheesecake Factory Mexican Tortilla Salad Recipe

Bursting with Tex-Mex flair, this salad combines zesty flavors, crunchy tortilla strips, and creamy avocado for a festive experience.

Time: 30 minutes | Serves: 1

Ingredients

• 1 Fried Corn Tortilla (6”)
• 1 Chicken Breast (4 oz.)
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Ground Black Pepper
• 1/2 teaspoon Cilantro Dressing
• 1/2 oz. Tomatillo Salsa Verde
• 1 oz. Black Beans (cooked)
• 3 oz. Romaine Lettuce (sliced, 1/4″)
• 2 oz. Green Cabbage (sliced, 1/8”)
• 1 oz. Red Cabbage (sliced, 1/8”)
• 1 oz. Baby Lettuce Mix
• 2 oz. Fresh Corn (grilled)
• 2 tablespoon Cilantro Leaves
• 1/2 oz. Green Onions (chopped)
• 3 oz. French Mustard Vinaigrette
• 1 tablespoon Avocado Cream Sauce (optional)
• 1-1/2 teaspoon Sour Cream
• 3 oz. Pico de Gallo
• 1/4 oz. Crispy Tortilla Strips

Instructions

• Cook the Chicken: Season the chicken breast on both sides with kosher salt and black pepper. Grill the chicken (or sauté in a pan with a bit of oil) for 2 minutes on each side, or until fully cooked. Slice the chicken into 1/4” pieces and toss with a little cilantro dressing. Prepare the Tortilla Base: In a serving bowl, spoon a little tomatillo salsa verde. Place the fried corn tortilla into the bowl, atop the salsa. Spoon the black beans onto the tortilla, followed by the sliced chicken, covering the beans completely.
• Assemble the Salad: In a mixing bowl, combine the romaine lettuce, green cabbage, red cabbage, baby lettuce mix, grilled corn, cilantro leaves, and green onions. Add the French mustard vinaigrette and toss until the salad is evenly coated.
• Finish the Salad: Mound the tossed salad mixture on top of the tortilla, making it as tall as possible. Drizzle avocado cream sauce (optional) and sour cream over the salad. Sprinkle pico de gallo around the bottom edge of the salad. Top with crispy tortilla strips in the center.

4. Cheesecake Factory Fried Chicken Salad Recipe

Crispy fried chicken adds a hearty twist to fresh greens and cheddar, brought together with a sweet and tangy honey mustard dressing.

Time: 20 minutes | Serves: 2

Ingredients

• 1 bag Mixed Greens (finely chopped)
• 1 can Cooked Green Beans (cut into 1-inch pieces)
• Cheesecake Factory Black Pepper Dressing
• 10 or more Breaded Chicken Tenders (store-bought or homemade, cooked, cut into bite-sized or slightly larger pieces)
• 1 cup Grilled Corn Kernels
• 1 cup Glazed Pecans (store-bought or homemade)
• 1 cup Honey Mustard (store-bought or homemade)
• 1 large ripe Tomato (cut into small pieces)

Instructions

1. Prepare the Greens: In a medium bowl, combine the mixed greens and cooked green beans. Add 2 tablespoons of the Cheesecake Factory Black Pepper Dressing and mix well. Adjust with more dressing, if needed, until the mixture has a slaw-like consistency. Set aside.
2. Assemble the Salad: On two serving plates, arrange 5 chicken tenders (or divide equally between the plates) in a semi-circle around the edge. Sprinkle half of the grilled corn kernels and half of the glazed pecans over and around the chicken tenders. Drizzle the chicken tenders with honey mustard to taste.
3. Finish the Salad: Mound a generous portion of the greens mixture in the center of the semi-circle of chicken tenders. Spoon the chopped tomatoes over the greens.
4. Serve: Serve immediately and enjoy your Cheesecake Factory-inspired Fried Chicken Salad!

5. Cheesecake Factory Chopped Salad Recipe

A finely diced medley of veggies, avocado, bacon, and blue cheese creates a balanced, flavorful salad that’s always a crowd-pleaser.

Time: 10 minutes | Serves: 4

Ingredients

For the Salad:

• 12 cups finely chopped romaine lettuce (about two 9-ounce bags of pre-cut romaine, chopped finer)
• 2 cups diced grilled chicken breasts
• 4 roma tomatoes, seeded and diced fine
• 2 medium avocados, pitted and chopped
• 1 cup fresh cooked (or thawed frozen) corn kernels
• 1/2 cup chopped crisp-cooked bacon (store-bought for convenience)
• 3/4 cup blue cheese crumbles (small size)
• 1 granny smith apple, chopped (leave skin on)

For the Balsamic Vinaigrette:

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped shallot
• 1 garlic clove, crushed
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Instructions

1. Prepare the Salad: In a large bowl, combine the finely chopped romaine lettuce, grilled chicken, diced roma tomatoes, avocado, corn, cooked bacon, blue cheese, and chopped granny smith apple. Toss until all ingredients are well mixed.
2. Make the Dressing: In a small food processor, combine all the balsamic vinaigrette ingredients (olive oil, balsamic vinegar, Dijon mustard, shallot, garlic, salt, and black pepper). Process until well blended.
3. Assemble the Salad: Pour the prepared dressing over the salad and toss again until everything is evenly coated.
4. Serve: Serve immediately and enjoy your fresh, vibrant chopped salad!

6. Cheesecake Factory Vegan Cobb Salad Recipe

A plant-based take on the classic Cobb, packed with protein-rich tofu, vibrant veggies, and a tangy vegan-friendly dressing.

Time: 30 minutes | Serves: 2

Ingredients

For the Salad:

• 10 asparagus spears
• 1 cup green beans
• 3 heads Romaine lettuce, thinly sliced
• 1/2 cup cubed roasted beets (optional)
• 1 avocado, diced
• 2 mini cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1 (16 oz.) can garbanzo beans, drained and rinsed
• 1/2 cup cooked quinoa
• 1/4 cup slivered almonds
• Sunflower seeds to sprinkle on top

For the Dressing:

• 1/4 cup champagne vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1 tablespoon agave nectar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Prepare the Vegetables: Fill a large skillet with water and bring to a boil. Add the green beans and asparagus to the boiling water and cook for 4-5 minutes, or until they are bright green and tender. Drain the vegetables and slice the green beans and asparagus into 1/2-inch pieces.
2. Assemble the Salad: In a large bowl, combine the sliced Romaine lettuce, diced avocado, diced cucumbers, halved cherry tomatoes, drained and rinsed garbanzo beans, cubed roasted beets (if using), and cooked quinoa. Add the boiled and sliced green beans and asparagus.
3. Make the Dressing: In a separate bowl, combine the champagne vinegar, extra virgin olive oil, Dijon mustard, garlic powder, fresh lemon juice, agave nectar, salt, and freshly ground black pepper. Whisk the dressing ingredients together until well blended.
4. Toss the Salad: Pour the desired amount of the dressing over the salad and toss everything together to coat the ingredients evenly.
5. Serve: Sprinkle slivered almonds and sunflower seeds on top for added crunch and enjoy your fresh, filling, and flavorful Vegan Cobb Salad!

7. Cheesecake Factory Chinese Chicken Salad Recipe

This salad blends tender chicken, crunchy wontons, and a sesame-ginger dressing for a fresh, Asian-inspired dish.

Time: 25 minutes | Serves: 6

Ingredients

• 8 oz. Iceberg Lettuce, cored and chopped
• 4 oz. Romaine Lettuce, cored and chopped
• 4 oz. Red Cabbage, cored and sliced thin
• 4 oz. Bean Sprouts
• 2 oz. Green Onions, chopped
• 8 oz. Poached Chicken, sliced thin
• 8 oz. Sesame-Plum Dressing (available in fine food markets)
• 16 Mandarin Orange Segments
• 4 oz. Crispy Rice Noodles
• 4 oz. Crispy Wonton Strips
• 4 oz. Blue Diamond Slivered Almonds, toasted
• 2 teaspoon Black & White Sesame Seeds
• 2 Snow Peas, sliced thin

Instructions

1. Combine Salad Ingredients: In a large mixing bowl, combine the iceberg lettuce, romaine lettuce, red cabbage, bean sprouts, green onions, and poached chicken.
2. Add Dressing: Pour the sesame-plum dressing over the ingredients and toss everything together until evenly coated.
3. Serve the Salad: Mound the salad mixture into large serving bowls. Arrange the mandarin orange segments around the salad for a fresh, citrusy touch. Top the salad with extra crispy rice noodles and wonton strips for crunch.
4. Garnish: Sprinkle the slivered almonds and sesame seeds over the salad for added texture and flavor. Garnish with thinly sliced snow peas for a colorful, crisp finish.
5. Enjoy: Serve immediately and enjoy this flavorful, crunchy, and refreshing Chinese Chicken Salad!

8. Cheesecake Factory BBQ Ranch Chicken Salad Recipe

Smoky BBQ chicken paired with creamy ranch, fresh greens, and crispy onion rings creates a salad that’s indulgently satisfying.

Time: 35 minutes | Serves: 2

Ingredients

For the Grilled or Pan-Seared Chicken:

• 6 oz. chicken breast (about 1 large chicken breast)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground black pepper
• 2 teaspoon neutral oil (e.g., light olive oil)
• For the BBQ Ranch Dressing:
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream or buttermilk
• 1 tablespoon BBQ sauce (Sweet Baby Ray’s recommended)
• 2 teaspoon lemon juice or white vinegar
• 2 teaspoon dried ranch seasoning (no salt added)
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt

For the Air Fryer Onion Rings:

• 1/2 cup all-purpose flour
• 1 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 cup Panko breadcrumbs

For the Salad:

• 1 heart of Romaine lettuce, chopped
• 1/2 cup diced tomatoes or baby tomatoes, halved
• 1/2 English cucumber, sliced
• 1/2 cup corn (canned and drained, or grilled)
• 1/2 cup black beans, drained and rinsed
• 1/2 avocado, sliced

Instructions

Prepare the Grilled or Pan-Seared Chicken:

1. Rub the chicken breast with kosher salt, smoked paprika, ground black pepper, and neutral oil.
2. Grill the chicken on a preheated grill at 450°F, cooking each side until the internal temperature reaches 160°F.
3. Alternatively, sear the chicken in a skillet over medium-high heat, then cover and cook until the internal temperature reaches 160°F. Add a couple of tablespoons of water to the pan to help steam cook the chicken if needed.
4. Allow the chicken to rest for 10 minutes before slicing into thin strips.

Make the Air Fryer Onion Rings:

1. Mix together the flour, smoked paprika, garlic powder, and kosher salt in a shallow bowl.
2. In another bowl, whisk the egg and water.
3. Coat the onion rings in the flour mixture, dip into the egg wash, then coat in Panko breadcrumbs.
4. Arrange the onion rings in a single layer in the air fryer and cook at 375°F for about 10 minutes, turning halfway through.
5. Remove from the air fryer and set aside.

Make the BBQ Ranch Dressing:

1. In a bowl, mix together the mayonnaise, sour cream, BBQ sauce, lemon juice, ranch seasoning, black pepper, and salt.
2. Whisk until smooth and well combined.

Prepare the Salad:

1. Chop the romaine lettuce and dice the tomatoes and cucumber. Drain the canned corn and beans thoroughly.
2. Slice the avocado into wedges.
3. In a salad bowl, layer the chopped lettuce at the bottom, followed by the grilled chicken (optional: toss the chicken with a bit of BBQ sauce before adding), and arrange the vegetables and beans in separate sections.
4. Place the avocado slices between the sections for a clean presentation.

Assemble the Salad:

1. Drizzle the BBQ ranch dressing over the salad.
2. Toss everything together, checking for seasoning. Add more salt if needed.
3. Top with the crispy air fryer onion rings and serve immediately.

9. Cheesecake Factory Santa Fe Salad Recipe

Spicy and zesty, this Tex-Mex salad features grilled chicken, black beans, and a cilantro-lime dressing for a bold flavor kick.

Time: 35 minutes | Serves: 4

Ingredients

For the Salad:

• 4 boneless, skinless chicken breasts (4 oz. – 6 oz. Each)
• Salt and black pepper, to taste
• 4 whole ears of corn (husks removed)
• 4 corn tortillas cut into thin strips
• 1 lb Romaine lettuce, sliced thin
• 1/2 lb cooked black beans, rinsed and drained
• 2 cups Southwestern dressing (see note below)
• 1/2 cup spicy peanut sauce (see note below)
• 4 oz. Monterey Jack cheese, grated
• 4 oz. Roma tomatoes, diced
• 1/2 oz. cilantro leaves, for garnish

Instructions

1. Cook the Chicken: Season the chicken breasts with salt and black pepper. Grill the chicken on a broiler or grill pan for 2-3 minutes per side, or until the chicken is cooked through and juicy. Slice the cooked chicken into thin strips.
2. Grill the Corn: Place the ears of corn on the broiler or grill. Cook until the corn is lightly grilled and the kernels are slightly charred. Once cooked, cut the corn kernels off the cob and set aside.
3. Prepare the Tortilla Strips: Cut the corn tortillas into thin strips. Fry the tortilla strips in a little oil until they are crispy and golden brown. Drain on paper towels to remove excess oil.
4. Assemble the Salad: In a large mixing bowl, combine the sliced chicken, grilled corn kernels, crispy tortilla strips, thinly sliced romaine lettuce, and black beans. Add the Southwestern dressing and spicy peanut sauce, then toss everything together until evenly coated.
5. Serve the Salad: Divide the salad mixture into equal portions and place on serving dishes. Top each salad with a sprinkle of grated Monterey Jack cheese, diced tomatoes, and cilantro leaves.

Conclusion

From the light and refreshing Tossed Green Salad to the bold and spicy Santa Fe Salad, these Cheesecake Factory-inspired recipes bring a range of flavors and styles straight to your table. Whether you’re in the mood for something hearty like the Fried Chicken Salad or prefer a plant-based option like the Vegan Cobb Salad, there’s a salad here for everyone to enjoy.

We’d love to hear from you! Have you tried any of these recipes? Did you add your own twist or discover a new favorite? Share your thoughts and tweaks in the comments below—we can’t wait to see what you create!