Cafe Rio Chicken Salad

Jun 06, 2023June 6, 20230 1
Delicious Cafe Rio Chicken Salad recipe for a healthy meal
in Salad

Prep

30 min

Cook

40 min

Ready In

1 hr 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 lbs chicken , fat trimmed
1 package Italian salad dressing mix
1 tablespoon cumin
1 tablespoon chili powder
1/4 cup oil
1/2 cup water
1 teaspoon garlic powder
1/4 cup green enchilada sauce
1 cup rice
2 cups water
2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
1 tablespoon lime juice
1/4 teaspoon salt
1/2 cup cilantro , finely chopped
2 cans black beans , undrained
1 cup green enchilada sauce
1/8 cup diced green chilis
1 1/2 teaspoons lime juice
2 cups flour tortilla mix
1/2 cup warm water
2 large tomatoes
1 small red onion
1/3 cup chopped fresh cilantro
1 teaspoon lime juice
1 package hidden valley buttermilk salad dressing mix
1 cup buttermilk
1 cup mayonnaise
2 tomatillos
1/2 bunch fresh cilantro
2 garlic cloves
1 tablespoon lime juice
1/2 jalapeno , finely chopped , seeds removed
queso fresco
corn tortilla strips
lettuce

Nutrision Information

Servings Per Recipe
6
Calories
619
Sugar
6g
Fat
40g
Cafe Rio Chicken Salad is a popular dish served in many restaurants across the United States. It is a Tex-Mex inspired recipe that combines the flavors and textures of seasoned chicken, rice, beans and fresh vegetables. This recipe is a healthier rendition of the original, using fresh and wholesome ingredients to provide a filling and nutritious meal. The flavors in this salad are bold and zesty, with a hint of spice from the enchilada sauce. The dressing is a tangy and creamy blend of buttermilk and mayonnaise that complements the dish nicely. This salad is vibrant and colorful, making it a great dinner party option or a quick weeknight meal.

Instructions

1.Preheat the oven to 375°F.
2.Place the chicken breasts in a large baking dish and sprinkle with the Italian salad dressing mix, cumin, chili powder, garlic powder and 1/4 cup of oil. Mix until the chicken is fully coated.
3.Add 1/2 cup of water and 1/4 cup of green enchilada sauce to the baking dish. Cover with foil and bake for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
4.While the chicken is cooking, rinse the rice under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil, add the chicken bouillon and rice. Cover with a tight fitting lid, lower the heat and simmer until all the water is absorbed (about 20 minutes). Remove from heat and let it stand for 5 minutes before fluffing it with a fork.
5.In a large bowl, whisk together 1 tablespoon of lime juice and 1/4 teaspoon of salt. Add 1/2 cup of chopped cilantro and mix well. Add the rice and black beans (with their liquid), 1 cup of green enchilada sauce and 1/8 cup of diced green chilis. Toss until well combined. Set aside.
6.In a separate bowl, prepare the dressing by whisking together the package of buttermilk salad dressing mix, 1 cup of buttermilk and 1 cup of mayonnaise. Refrigerate until ready to use.
7.To assemble the salad, place a handful of lettuce on a plate. Top with a big scoop of the rice and bean mixture. Add the chicken on top and sprinkle with some chopped tomatoes, red onion, cilantro, tortilla strips, queso fresco and a drizzle of the dressing. Serve immediately.

PROS

This chicken salad is high in protein and fiber, which helps keep you satiated and promotes good digestion.
It is also a great source of vitamins and minerals from the vegetables used.

CONS

This recipe may require some prep work, especially if you are making your own tortilla strips.
It may also have a higher calorie count due to the dressing and toppings used.

HEALTH & BENEFITS

This Cafe Rio Chicken Salad is a healthy meal option that can boost your energy levels and provide a good balance of macronutrients. The chicken is a great source of lean protein, which promotes muscle growth and repair. The vegetables used are rich in fiber and antioxidants, which help regulate blood sugar levels and protect against inflammation and chronic diseases. The lime and cilantro used in this recipe are also beneficial for digestion and immune support.

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