Saturday, November 28, 2009

Cafe Rio Chicken Salad

Recipes from Chalonn Redd

To assemble individual salads: warm a tortilla with melted cheese. Spread with lime rice, black beans, chicken, lettuce, pico de gallo salsa, tortilla strips, and tomatillo dressing. Serve with lime wedge and guacamole.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Creamy Tomatillo Dressing
1 pkg dry Buttermilk Ranch Dressing (make as per recipe)
2 tomatillos (tomato-like vegetable with a husk)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeƱo (Use the seeds too if you like it spicy.)

Use a food processor to blend all the ingredients well. Refrigerate.

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