Sunday, August 8, 2010

Cafe Rio Chicken Salad, Rice, & Tomatillo Dressing

(Picture from Google images)
Cafe Rio Chicken
1 small bottle or 1/2 regular bottle italian dressing
1/2 TBSP chili powder
1/2 TBSP cumin
2 cloves garlic
2 lbs chicken
Cook all together in a crock pot on low until chicken is done enough to shred (about 2 hours). Shred chicken and cook for another half hour.
Cafe Rio Rice
2 cups long grain rice
4 cups water
4 tsp chicken bullion
4 tsp garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp salt
1 TBSP butter
1/2 onion
Blend cilantro, green chiles and onion togther in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Cafe Rio Tomatillo Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalepeno.
Use a food processor to blend all the ingredients well. Refrigerate.
We also heat up some black beans to put on the salad. We also bought the yummy green romaine lettuce to use for the lettuce part. For the tortillas I just bought burrito size flour tortillas and heated them on each side on a skillet then sprinkled them with cheese and put them on a cookie sheet and broiled them for about 2 minutes to melt the cheese. You can also have guacamole or pico de gallo to add to the salads. Enjoy!


Jen said...
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Natalie said...

Sounds yummy! I used a honey-lime chicken recipe one time and that was great too. But I only eat the salad for the dressing anyway, so I guess it doesn't matter what the chicken tastes like :)