Cafe Rio Salad

Café Rio Chicken
5 lbs boneless, skinless chicken thawed
1 sm bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic

Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crockpot.
Pour mixture in bowl over the top of chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.

Café Rio Lime Rice
2 Tbsp butter
1 yellow onion, chopped
4 cloves minced garlic
6 2/3 cup water
8 tsp chicken bullion (7 cubes)
½ bunch cilantro, chopped
2 tsp cumin
1 Tbsp lime juice
½ tsp salt
3 cups long grain rice

Sauté butter, onion, and garlic.
Boil everything else except rice in a large pot.
Add onion and garlic—then add rice. Cover and simmer.
　
Tomatillo Creamy Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.

Café Rio Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves minced garlic
½ tsp lime juice
1 tsp salt
1 tsp pepper

This is the dressing recipe that I did.
3/4 C Buttermilk
3/4 C. Lite Best Foods Mayo
1 C. Fresh Cilantro
3-4 Med. Tomatilos
1 tsp. Garlic
1 Pkg. Ranch Dressing Mix
1/4 tsp. Cyanne Pepper

Blend. Needs to be blended longer than you think. About 3-5 minutes.

Salad
Rice
Black beans
Cheese
Romaine lettuce
Tomato and onion
Gucamole
Lime juice
Grilled Chicken (or see recipe above or pan fried chicken with spices)
Crubbled tortilla chips on top
Browned Tortilla's (I put them on the electric skillet and cook them until they are crispy)