I think I've made a good start here, even if it looks nothing like the original, but there's a depth of flavor that's lacking in the dressing. Lime juice, maybe. Or a tart salad dressing like Newman's Own's "Lite Lime Vinaigrette" or Williams-Sonoma's "Spicy Chipotle Agave Vinaigrette" might work well with this salad. Obviously, I will keep tinkering -- need to figure out the avocado crema, after all.
(I've completely omitted the corn tortillas, because they're my least favorite part of the Cheesecake Factory's version and I don't really need the fat/calories/refined carbs).
Southwestern-Style Chicken Salad
Serves 2. 11 WWP+ per serving by my math, but ymmv.
1 large romaine heart, thinly sliced
1 cup finely chopped cabbage
1 cup chopped cucumber
4 cocktail tomatoes, halved and quartered [Campari]
3 scallions, sliced thin
1 cup frozen corn, thawed and drained
1 cup low-sodium black beans, rinsed and drained
2 4-oz boneless skinless chicken breasts
Southwestern-style chicken rub, as desired [Just Cook's Ancho Chicken Rub]
2 Tbsp sour cream
½ cup salsa [Green Mountain Gringo's Roasted Garlic Salsa]
1 Tbsp dried cilantro
Whisk salsa, sour cream, and cilantro together. Set aside.
Liberally rub chicken breasts. Heat a nonstick skillet until very hot and add chicken breasts. Cook 5 minutes per side or until each side is very brown and chicken is cooked through. Rest for 10 minutes.
Wipe down skillet and return to heat. Add corn and cook, stirring, for 3 minutes or until corn is a little charred-looking. Set aside.
Toss romaine, cabbage, cucumber, tomatoes, scallions, and black beans together in a large bowl. Add salsa mixture and toss until salad is evenly coated. Divide between two serving plates.
Slice or chop chicken. Put on top of salad. Scatter roasted corn across it all. Admire. Eat.