Mexican Chicken Salad (Cafe Rio style)

Creamy Tomatillo / Cilantro Ranch Dressing

1 packet Hidden Valley Ranch dressing mix (or 3 Tbsp dry mix)
1 cup mayonnaise
1/3 to ½ cup buttermilk
3-4 tomatillos
1 cup fresh cilantro lightly chopped
½ tsp pepper
2 cloves garlic

Take the papery layer off the tomatillos, wash, and chop. Chop the garlic. Wash and cut the cilantro into 1-2” segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keeps covered for several days. Makes 2 cups.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 garlic cloves- minced
5 lbs boneless skinless chicken breasts

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice

3 c water
4 t. chicken bouillon
4 t. garlic- minced
1 can green chilies or equivalent fresh
3/4 t. salt
1 T. butter
1/2 onion, diced
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Pico de Gallo- diced roma tomatoes, white onion-diced, jalapeno- diced, cilantro. Add a little sea salt and fresh squeezed lime.

Other ingredients to put in the salad:
Canned black beans
lettuce
shredded cheese
tortilla chips
sour cream
guacamole

Putting the salad together in this order:
Tortilla
rice & black beans
chicken
lettuce
pico de gallo
shredded cheddar cheese
crushed tortilla chips
tomatillo dressing
sour cream
guacamole

*5 lbs of chicken is a lot, so you might want to half the recipe if you're not feeding a crowd. Or make the whole recipe and freeze 1/2 the chicken for the next time you make it.

* I wasn't crazy about the rice. I used brown rice instead of white and there just wasn't enough liquid. I'm working on getting a cilantro lime rice recipe.

* I bought pico de gallo instead of making it.

Southwest Pasta Salad from Our Best Bites

Southwest Pasta Salad
Recipe by Our Best Bites

1/2 lb bowtie pasta (I subbed in whole wheat penne)
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro



To prepare dressing place Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Orange Cream Fruit Salad

(Taste of Home)

1 20. can pineapple tidbits
1 16 oz. can peach slices -drained (I like to dice the peaches so they are easier to eat)
1 11 oz. can mandarin oranges- drained
2 medium firm bananas, sliced
1 small pkg instant vanilla pudding
1 1/2c milk
1/3 c frozen oj concentrate
3/4c sour cream

In bowl comb fruits; set aside. In small bowl beat pudding mix, milk and oj concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss. Cover chill for 2 hours.
*The original recipe calls for 1 apple diced, but I like it without. The dressing/sauce makes quite a bit. You can double the amount of fruit without doubling the dressing.

Broccoli-Bacon Salad

2 Heads broccoli, cut into small bite-sized pieces
1 small red onion, chopped
2 T. Bacon bits/real bacon cooked and crumbled
1/2 cup sliced/slivered almonds

Toss all ingredients together.

Dressing:

2/3 c Miracle Whip
1 1/2 T. apple cider vinegar
1/2 c sugar

Mix together and pour over salad, and toss.

Fruit Salad

Just tried this yummy fruit salad recipe!

Sunday Best Fruit Salad

Raspberry Vinegar Spring Salad

Mixture of lettuce ( use iceberg, red leaf, romaine, green leaf) to fill a big bowl or a total of 2 heads of lettuce cleaned and chopped.

2 granny smith apples, peeled and diced
1 lb. bacon, cooked and crumbled (I usually buy the precooked bacon)
1/2 c craisins
4-6 green onions, chopped
1/2 c shredded parmesan cheese (not grated)
1 1/2 c sliced almonds (put on cookie sheet, spray with butter, sprinkle with sugar and bake at 325 til brown) (I never have much luck with this, so I buy a bag of salad accents)

Mix above salad ingredients well.

Dressing:
1 tsp ground mustard
1 tsp salt
1 c oil
1/4 c sugar
1/3- 1/2 cup raspberry vinegar (could sub. red wine vinegar)
2 T. poppy seeds

Put dressing ingredients in a blender and puree well. Stir in 2 T. Poppy seeds. Pour over salad before serving. Dressing will keep in fridge for up to 2 weeks.

*This is also really good with a rotisserie chicken cut up and tossed in.