cafe rio salad update

This recipe makes a ton of food. We ate the meal with my aunt, borther, and sister-in-law and we still had leftovers for two days: )

Bon Appetite!!

Cafe Rio Chicken Salad

Dressing
1 pkg buttermilk ranch dressing (make as directed) or 3/4 bottle of dressing
2 tomatillos (they look like green tomatoes in a husk and you can find them in the produce isle)
1/2 bunch of cilantro
1 clove of garlic
juice of 1 lime (2 T)
Blend everything together in a food processor

Chicken
1 small bottle of zesty Italian dressing (about 8 0z.)
1 T chili powder
1 T cumin
3 cloves of garlic
5 lbs of chicken
Put everything in a crock pot and cook on high for about 4 hours. shred chicken and then let it cook for another 45min-1hr.

Rice
3 Cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch of cilantro
1 can green chillies
1/4 tsp salt
1 T butter
1/2 onion
3 Cups minute rice (or 1 1/4 reg)
Blend cilantro, onions, garlic, and chillies in a food processor. Boil water, add all ingredients. Simmer for 30 minutes, stirring occasionally.

Black Beans
1 Can black Beans, rinsed and drained
1 1/3 Cup tomato Juice
2 cloves garlic, minced
1 tsp ground cumin
2 T olive oil
1 1/2 tsp salt
2 T fresh chopped cilantro
in a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in cilantro

To make Salad:
Layer
A tortilla with melted cheese on top (we used ready-to-cook tortillas from the store. I hear it is really yummy to make your own)
chicken
rice
dressing
beans
salad greens (romaine lettuce)
pico de gallo (tomato, onino, cilantro, garlic, and jalepenos)
parmesan cheese and cilantro (for garnish)