Monday, November 1, 2010

Cafe Rio Salad

This is one of my all time favorite recipes.  It takes a little bit of work but it is so worth it.  We tend to have leftovers for a few days and even though I am not a huge fan of leftovers this meal tastes better the longer it sits in the fridge (but not too long...).

Cafe Rio Salad


Chicken:

1 small bottle zetsy Italian dressing


1 T chili powder


1 T cumin


3 cloves of garlic


5 lbs chicken (about 3 large chicken breasts)



Add everything in a crockpot and cook for 4 hours. Shred chicken and then cook 1 more hour.



 

Rice:


3 cups water


4 tsp chicken boullion


4 tsp minced garlic


1/2 bunch cilantro


1 can green chiles


1/4 tsp salt


1 T butter


1/2 onion


3 cups minute rice (or 1 1/4 cups regular)



Blend cilantro, onions, garlic and chiles in a food processor. Boil water, add all ingredients. Simmer for 30 minutes, stirring occasionally.

To make Salad:

Layer:
A tortilla (melt cheese on top), chicken, rice, beans, salad greens, add any salad toppings you wish, like olives, tomatoes, cheese, and dressing. You can put tortilla chips on top, or cut corn tortillas into thin strips and bake them until they're crispy--like at the restaurant.

 

Café Rio Salad Dressing

 

1 package Hidden Valley Ranch dressing mix


1 c. mayonnaise


1/2 c. buttermilk (or 1/2 c. canned milk)


1 c. chopped cilantro


1 c. Herdez salsa verde


2 cloves garlic, minced


1 small can green chilies


1 small can jalapenos (add to taste)


crushed red pepper (add to taste)



Blend first 7 ingredients in blender. Add jalapeno and red pepper to taste. Makes one quart. Keeps in refrigerator up to 1 1/2 weeks

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