Cafe Rio Taco Salad Recipe
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Category: |
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Ingredients: |
Ingredients: CILANTRO-LIME VINAIGRETTE
1 buttermilk ranch dressing packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno, seeded
In a blender, make ranch dressing according to directions on packet (read first for ingredients!) Add remaining ingredients and blend well. Refrigerate before serving. (I made this the day before and it worked well. You will need to shake it before serving as it will separate some.)
CAFE RIO RICE
3 c. water
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 4oz. can green chilies
3 c. rice
3/4 tsp. salt
1 TBSP butter
1/2 onion
Puree cilantro, green chilies and onion in blender. (I needed to add some water for this to work in my blender. I just subtracted the amount (1/3 c.) from the 3 c. of water to cook the rice in.) Bring water to a boil and add all ingredients. Simmer covered for 30 minutes. (I put it all in my rice cooker and it worked great, so that’s an option!)
CAFE RIO CHICKEN
8 oz. zesty Italian salad dressing
1 TBSP chili powder
1 TBSP cumin
3 garlic cloves, minced
5 lbs. chicken (I only used about 3 lbs. which made plenty! 5 pounds is a lot!)
Cook all together in crock pot on low for 7 hours. Shred chicken near end of cooking time.
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Directions: |
Directions:TO ASSEMBLE TACO SALAD:
Place large flour tortilla in bowl. Add 1 spoonful of rice, 1 spoonful of beans (canned black beans or pinto beans work great. Warm them up before serving.), chicken, salad greens, salsa, guacamole and top with crushed tortilla chips. Pour vinaigrette over and enjoy! |
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Personal
Notes: |
Personal
Notes: A very favorite recipe of my daughter-in-law's Janelle Thornton.
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