Café Rio Style Chicken Salad

Lime Rice: eight ¼ C. servings
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.

Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).

Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.

Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.

Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.

Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.