Fresh Living
Friday, February 28 2014, 09:26 AM MST
365 Days of Crockpot
Karen Petersen with 365 Days of Crockpot cooking is here with a copycat recipe for Café Rio Chicken Salad.

Copycat Café Rio Chicken Salad

Makes 4 servings
Ideal slow cooker size:  3-4 quartCooking time:  4-8 hours 

frozen boneless, skinless chicken thighs (doesn't have to be frozen but
if you don't want to defrost you don't need to)
1 cup Italian salad
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder

1.  Place
thighs in bottom of slow cooker.
2.  Combine remaining ingredients and
pour over the chicken.
3.  Cover and cook on LOW for 4-8 hours (if
chicken is thawed then closer to 4 hours, if frozen closer to 8)
 Shred chicken and serve on top of salad greens with cheese, tomatoes,
avocado and any other preferred toppings.  Also, if possible serve with
this to-die-for dressing:

Tomatillo Creamy Café Rio Dressing

1 package
Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of
pre-packaged stuff)
1/3 bunch cilantro, chopped½ tsp lime juice1 small
jalapeno (seeds removed)

Place all ingredients into a blender.  Blend until smooth and refrigerate.

(Copyright 2014 - Sinclair Broadcasting Group)365 Days of Crockpot

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