Café Rio Salad

Café Rio Chicken
5lbs Chicken Breasts
1 sm bottle Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Cook all together in a crock pot for four hours. Shred meat and cook for 1 additional hour or more.

Black Bean Salsa
1 bag sweet white frozen corn
2 cans black beans, drained and rinsed
2 lg tomatoes, diced
2-3 avocados cut into smallish pieces
½ red onion chopped finely
½ C fresh cilantro, chopped
2 T olive oil
1 T red wine vinegar
juice of two limes, plus 1 more T juice
salt and pepper to taste, I use coarse salt

Mix all ingredients. Add the avocados last after mixing other ingredients or they will get mashed.

Creamy Tomatillo Dressing
3 tomatillos, peeled and cut into ¼ inch squares
juice of ½ a lime
½ C buttermilk
½ C mayo
½ C sour cream
1 pkg dry ranch buttermilk dressing mix
1 C fresh cilantro, chopped
6 green onions, with ends, chopped
2 cloves garlic, crushed
3 tsp sugar
1 jalapeno, seeded and sliced thin

Puree all together in blender. Refrigerate at least one hour.

Lime Rice
1 C white rice
1 pinch of salt
2 C plus 2 T chicken broth
1 C chopped cilantro
1 T fresh lime juice

Cook rice with above ingredients, using the broth instead of water. When rice is done, add 1 tsp garlic powder, and 1 T dried minced onion.