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Chicken Rio Salad Recipe

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This recipe for Chicken Rio Salad, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Whimpey
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs chicken breasts, 1 small bottle Zesty Italian salad dressing, 1 Tbs chili powder, 1 Tbs cumin powder, 3 clove of garlic minced.

Directions:
Directions:
Mix all ingredients together in large crock pot. Cook on high for 5 -7 hours. Shred with a fork and mix with juice. Put on keep warm until ready to use. If it gets dry add a little chicken broth before serving.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Serve in this order: Uncooked Tortillas - heat griddle to 325 - 350 and spray with PAM. Cook tortilla and flip put grated cheddar cheese on tortilla and slightly melt. Place tortilla in aluminum dish, black or pinto beans warmed, chicken, lime rice (see recipe), red and green leaf lettuce shredded, olives sliced. Top with a scoop of Pico De Gallo, guacamole, fresh cilantro, Parmesan cheese, tomattillo dressing and a lime wedge.

 

 

 

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