Cafe Rio Chicken Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 8
YIELD: 8 salads
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CHICKEN:
  • Add all ingredients to a crockpot and cook on high 3 hours.
  • Shred chicken with two forks and cook an additional 30 minutes.
  • FOR THE RICE:
  • Bring the water to a boil.
  • Add rice, bouillon, salt, lime juice, and cilantro. Cover.
  • Simmer on low for 20 minutes.
  • Remove from heat and fluff with fork. Allow to cool to room temperature.
  • FOR THE BEANS:
  • Add all ingredients to a pot and simmer for 30 minutes.
  • FOR THE SALSA FRESCA:
  • Finely chop the tomatoes and onion.
  • Add the cilantro and lime juice and toss to evenly coat.
  • FOR THE TORTILLAS:
  • Combine tortilla mix and water.
  • Let rest, covered with a damp towel, at room temp for 15 minute.
  • Heat a cast iron skillet to 400 degrees or medium heat.
  • Roll out tortillas as thin as you can get them.
  • Heat until bubbles form and the tortilla looks dry.
  • Turn. The tortillas should have golden brown spots on each side when they are done.
  • FOR THE TOMATILLO DRESSING:
  • Add all ingredients to a blender and mix until well combined.
  • TO PUT IT ALL TOGETHER:
  • Line a large bowl with one of the tortillas. Top in layers with rice, beans, chicken, lettuce, salsa fresca, queso, tortilla strips, and the dressing.
  • ENJOY!
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