Cafe Rio Chicken Salad Recipes

CAFE RIO CHICKEN SALAD

Steps:

• 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!

CAFE RIO CHICKEN

Steps:

• Cook all together in a crock pot for 4 hours on low.
• Shred meat.
• cook 1 additional hour.
• Enjoy!

HEALTHY MEALS MONDAY: CAFE RIO SLOW COOKER CHICKEN AND CILANTRO RICE

Steps:

• Mix cumin, chili powder & dressing in bowl
• Place frozen chicken breasts in crock pot
• Pour mixture over chicken & cover
• Cook on high for 5 hrs or on low for 7 to 8. Shred chicken in the crockpot and mix it well.
• Wash and chop the cilantro. Mix the cilantro with 2 cups of water and pour in the pan for cooking the rice. Add two more cups of water, the salt, Salsa Verde, and onion. Bring to a boil. Stir in the rice in the boiling water. Cover and turn down heat to very low; steam for 30 minutes. Makes about 10 servings.
• Put it all together with Toppings:
• Cook whole wheat burrito tortillas on non-greased skillet 10-15 seconds on each side
• Put Chicken, Cilantro Rice, black beans, avocado, lowfat cheese, cilantro, tomatoes, (I also added red pepper, green onions and spinach) inside of tortilla.
• Add anything else you like (fat free sour cream, salsa, etc.)
• Roll up your tortilla and eat your delicious and healthy Cafe Rio Burrito!