Mexican Chicken Salad (Cafe Rio Style)
Creamy Tomatillo / Cilantro Ranch Dressing
1 packet Hidden Valley Ranch dressing mix (or 3 Tbsp dry mix)
1 cup mayonnaise
1/3 to ½ cup buttermilk
3-4 tomatillos
1 cup fresh cilantro lightly chopped
½ tsp pepper2 cloves garlic
Take the papery layer off the tomatillos, wash, and chop. Chop the garlic. Wash and cut the cilantro into 1-2" segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keeps covered for several days. Makes 2 cups.
Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken (I've tried a few recipe's, and despite the additives in the salad dressing, this one tastes the best - let me know if you have one you like better).
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T 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.
Café 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
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Pico de Gallo is easy just chop up some tomatoes (I usually use roma), white onion, jalapeno, cilantro, and add some sea salt and fresh squeezed lime.
Put it all together in this order:
Fried flour tortilla
RiceBeans (black or pinto)
Chicken
Green leaf lettuce
Pico de gallo
Shredded cheese
Crushed tortilla chips
Creamy tomatillo dressing
Sour cream
Guacamole
