Check out this new Chicken, Mango and Avocado Salad from The Cheesecake Factory. Get the recipe at the bottom of this post!
From time to time, restaurants change up their menus to add some new items.
But how are you supposed know if these new items are really any good? I mean, it would be a travesty if you ventured from your usual favorite to try something new, and then didn’t like it, am I right?
Well, you won’t have to worry about that situation with these new The Cheesecake Factory dishes. Lisa (from Jersey Girl Cooks) and I took one for the team by trekking into Philadelphia recently to sample the new items, and we can personally attest to the fact that each and every one of them is delicious and well worth putting your taste buds out there for a new experience!
Yes, it’s a rough job, but someone’s got to do it. No need to thank us – just knowing that your taste buds are safe from any disappointing culinary experiences is thanks enough. 😉
As you can see from the sampling menu above, we had our work cut out for us. Luckily, we got started with the cocktails right away, which was a great way to relax after our long train ride and gear up for the tasting-fest ahead of us!
I first tried the Cucumber Mojito and Lisa tried the Blood Orange Martini (pictured below). I love the minty, basil-y taste of mojitos, and the cucumber was the perfect compliment to this light and refreshing drink. Lisa and I traded sips, and the Blood Orange Martini was every bit as good as the mojito!
We also sampled the Irish Coffee Manhattan and Espresso Martini. I confess that the next time I go to The Cheesecake Factory, I will have trouble deciding which of these 4 cocktails to order, because they were all delicious!
Next up were the appetizers. Each one was as good as the last, although I think my favorite may have been the Korean Fried Cauliflower.
We also nibbled on the Chicken Taquitos, the Nashville Hot Chicken Nuggets, and the Truffle-Bacon Grilled Cheese Sticks (see collage photo below the Korean Fried Cauliflower). YUM!
I would have been happy if we had stopped there, but there was still much more to come! We tried seven, yes SEVEN, entrees! (At this point, you may be wondering how I managed to eat all this food. I’m still not sure how I did it!)
The entrees were all amazing, although I think my favorite was the Seared Ahi Tuna (pictured below). It was chilled and served over white rice, with a sriracha aioli, and garnished with sesame seeds and scallions. Delectable!
I also really enjoyed the Chicken Parmesan “Pizza Style”. It was a chicken parm dish served in the shape of a pizza, with angel hair pasta on top. What a fun idea! And it was really delicious too.
The rest of the entrees were also amazing. I honestly would have a hard time picking another favorite out of them, they were all so good.
Pictured below, from left to right:
- Top row – Truffle-Honey Chicken, Skinnylicious Chicken Pot Pie, Pasta Napoletana
- Bottom row – Chicken Riesling, Carne Asada Steak Medallions, Crispy Pineapple Chicken and Shrimp
Of course, no visit to The Cheesecake Factory would be complete without cheesecake! Pictured below are the Toasted Marshmallow S’mores Galore and the Chocolate Hazelnut Crunch cheesecakes. Heaven!
Disclosure: The Cheesecake Factory provided samples of the food and cocktails referenced. As always, the opinions in this article are my own.
Truth be told, I have been a regular at The Cheesecake Factory for years already. We have a tradition in my family of celebrating everyone’s birthday there, because the menu is large and there is something for everyone, including lighter entrees that I favor (that Skinnylicious menu has LOTS of options!), plus of course amazing cheesecakes and desserts. But now, with the addition of these new items, I am even more enamored with the menu, and so happy that my birthday is coming up so I can go back and enjoy some of these great dishes again!
I saved the best for last, this salad was FABULOUS – a huge mountain of greens with chicken, mango, avocado, pineapple, tomato, cucumber, red peppers, and more, tossed with a delicious vinaigrette. Recipe is below, try it for yourself, then head over to The Cheesecake Factory to try the rest of the amazing new dishes!
Chicken, Mango and Avocado SaladPrint Recipe
- 3 oz Boneless, Skinless Chicken Breast
- 1/8 teaspoon Kosher Salt
- 1 pinch Ground Black Pepper
- 1.5 tsp Teriyaki Sauce*
- 2 ounces Romaine Lettuce (cut into 1” pieces)
- 2 ounces Butter Lettuce (cut into 1” pieces)
- 1 ounce Mixed Baby Lettuce
- 1/2 ounce Green Cabbage (sliced thin 1/8”)
- 2 ounces Fresh Pineapple (cut into 1/2" pieces)
- 1 ounce Fried Wonton Strips (optional)
- 1 ounce Carrots (julienned)
- 1 ounce Red Peppers (julienned)
- 1 ounce Cucumber (partially peeled, cut in half lengthwise, seeded, sliced thin 1/8”)
- 1.5 oz Asian Sesame-Ginger Dressing*
- 1/2 ounce Balsamic Vinaigrette*
- 3/4 teaspoon Honey
- 3/4 teaspoon Orange Juice (freshly squeezed)
- 1/2 of an Avocado (medium, cut into 1/2” pieces)
- 2 ounces Mango (peeled, seed removed, cut into 1/2” pieces)
- 1 ounce Grape Tomatoes (cut in half)
- 1/4 ounce Almonds Slivers (toasted)
- 1/2 ounce Fried Wonton Strips (optional)
- 3/4 teaspoon Mint (sliced thin 1/8”)
- 1/4 teaspoon Black/White Sesame Seeds (toasted)
- Season both sides of the chicken breast with salt and pepper.
- Cook the chicken (grill or sauté) until done, basting several times with teriyaki sauce.
- Pour the Asian Sesame-Ginger Dressing, Balsamic Vinaigrette, honey and orange juice into a small mixing bowl. Stir the ingredients together until thoroughly and evenly combined.
- Place the lettuces, green cabbage, pineapple, fried wontons (optional), carrots, red pepper, cucumbers and mango into another mixing bowl.
- Pour the dressing over and around the salad ingredients and gently toss together.
- Place the salad mix evenly into a cold bowl, mounding it as high as possible.
- Sprinkle the avocado and mango pieces all over the salad.
- Place the grape tomatoes around the base of the salad. Sprinkle the almonds evenly over the salad.
- Slice the chicken breast into three pieces and onto the lower portion of the salad.
- Mound the fried wontons (optional) onto the center of the salad.
- Sprinkle the sliced mint evenly over the salad.
- Sprinkle the sesame seeds evenly over the salad.
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