Cafe Rio Salad

Chicken
5 lbs. boneless chicken breasts
1 Bottle Zesty Italian Dressing
1 T. chile powder
1 T. cumin
3 cloves garlic

Mix all ingredients together in a large crock pot. Cook on low for 8 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over chicken to keep moist.

Pork
6 lbs. pork roast
1 (16 oz) bottle taco sauce
1 can Coke (I use diet)
2 cups brown sugar (I use a little less)

Place roast in crock pot with a little water. Cook for about 4 hours. Remove roast from crock pot and discard juice, shred or cut the roast into bite size pieces. Return the roast to the crock pot and add the taco sauce, Coke and brown sugar. Cook another 2 hours.

Rice
1 lb. long grain rice
1 bunch cilantro
Juice of 2 limes
4 cloves of garlic
4 cups water

Chop garlic. Heat 2 T. oil in a skillet. Add rice, garlic and cilantro. Saute 3-5 minutes, stirring frequently. Add lime juice and water. Cover and simmer until tender, about 20 minutes. If you have a rice cooker, skip the saute step and put all the ingredients into the rice cooker and cook together.

Tomatillo Dressing
1 package ranch dressing mix (buttermilk recipe)
1 cup buttermilk
1 cup mayonnaise
3 tomatillos, chopped
2 clovea garlic, minced
1/2 bunch cilantro, chopped
1/2 t. cayenne pepper (optional)

Blend in blender. Add additional mayonnaise if dressing is too thin.

Salad Preparation: Place scoop of rice and black beans on the bottom of a plate or bowl. Cover with a generous helping of washed and chopped lettuce. Next add chicken or pork, grated chees and dressing. Top with a few tortilla strips and enjoy! You can also add sour cream, guacamole, olives and/or tomatoes. So yummy! Thanks to my sister-in-law, Karen, for these recipes!