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.

Chicken

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:

Tortillas

cheese (mexican shredded or shredded colby jack is good too!)

chicken

Black beans or pinto beans

lime rice

green leaf lettuce, or iceberg lettuce, shredded

Pico de gallo

Guacamole

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!)