Saturday, March 22, 2008

Chicken Rio Salad (the one we had at RS b-day dinner)

Warm tortillas
burrito size flour tortillas 
lightly spread tortillas with butter and fry on both sides until brown, but still soft.

5 lbs. boneless skinless chicken  breast
1 small bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic
Mix all ingredients together in a large crock pot.  Cook on high for 5 to 7 hours.  Remove chicken and shred with fork.  reserve a small amout of juice and pour over shredded chicken to keep moist.  Keep warm

Tomatillos Dressing
1 pkg hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayonnaise 
2 tomatillos (they look like small green tomatoes)
1 clove garlic, minced
1/3 bunch cilantro, chopped
1/2 tsp lime juice
1 small jalapeno seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin.  Keep refrigerated. 

Lime Rice
2 Tbs. butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cups water
8 tsp chicken bullion
1/2 bunch cilantro
2 tsp cumin
2 small cans diced green chilies
1 Tsp lime juice
1/2 tsp. salt
3 cups long grain rice
In a sauce pan saute butter, onion and garlic.  In a large pot bring to a boil; water, chicken bullion, cilantro, cumin, green chilies, lime juice and salt.  Add onion and garlic to boiling water.  Add rice, reduce heat, cover and simmer for 30 minutes. 

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper
combine ingredients together in a medium bowl.

Serve in the following order:
cheese (mexican shredded or shredded colby jack is good too!)
Black beans or pinto beans
lime rice
green leaf lettuce, or iceberg lettuce, shredded
Pico de gallo
Fresh cilantro
parmesan cheese
fresh lime slice
Tomatillo dressing
serves 20 (so let me know when you decide to have it and we will be over!)

1 comment:

Ashley said...

Thanks Jackie! You're the best.