For those of you who have lived in Utah and since moved away, I'm sure you'll agree with me the number one reason to move back to Utah would be for the Cafe Rio Chicken Salad. If you're like us, far away and craving the salad, here's the best imitation recipe I've found. If you know of a better recipe leave a comment.
Café Rio Creamy Tomatillo Ranch Salad Dressing
1 bottle fat free ranch dressing
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Pico de Gallo is easy just chop up some tomatoes (I usually use roma), white onion, jalapeno, cilantro, and add some sea salt and fresh squeezed lime.
Put it all together in this order:
Fried flour tortilla
Rice
Beans (black or pinto)
Chicken
Green leaf lettuce
Pico de gallo
Shredded cheese
Crushed tortilla chips
Creamy tomatillo dressing
Sour cream
Guacamole
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3 comments:
thanks!!!!!
thanks!!!!!
Hi! I don't know you, and you don't know me, but I stumbled upon your blog. I, too, graduated from BYU in 2006- but that isn't why I am commenting. I have a really great Cafe Rio Pork Salad recipe, and I thought I'd share:
The Pork:
1 lb. pork tenderloin
2-15 oz. cans tomato sauce
1 1/2 c. brown sugar
1 can of coke (I use Dr. Pepper-I think it tastes better)
1 garlic clove, diced
1/4 c. cilantro, minced
Place all ingredients in Crock Pot on Medium for at least 4 hours.
The Creamy Dressing:
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (La Victoria Brand)
1/2 bunch of cilantro with the stems
2 cloves garlic
3/4 c. mayo
3/4 c. sour cream
1/8 tsp. hot sauce (I omit this ingredient)
Mix in Blender. If needed, thin with Buttermilk
The Rice
8 c. water
8 cubes/tsp. chicken bouillon
2 tsp. cumin
4 cloves garlic
12 Tbsp. butter
12 sprigs cilantro
4 c. rice
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