Cafe Rio Chicken Salads

If you've ever been to Cafe Rio, you know how yummy it is. And you crave it. Especially when you don't live near it. Here's a recipe for their chicken salads that I adapted from my friend Aubrey's recipe.

Cafe Rio Chicken Salads
Chicken:
1 sm bottle Kraft Zesty Italian dressing
1 T cumin
1 T chili powder
3 cloves garlic, minced
5 lb chicken breast (about 12 breasts)
Rice:
2 cloves garlic, minced
1/2 onion, diced
1 T butter
5 3/4 c water
3 cubes chicken bouillon
3 c rice
1 jalapeno, diced
3/4 t salt
2 t sugar
1/2 c cilantro
2 T lime juice
Dressing:
2 envelopes Ranch dressing
1 c buttermilk*
1/2 jalapeno, seeded
1 lime, juiced
1 1/2 c mayo
1/2 bunch cilantro
2 tomatillos
2 cloves garlic
Extras:
tortillas (preferably large, corn)
Cheddar cheese
beans, black or pinto
shredded lettuce, romaine
crushed tortilla chips
tomatoes, diced
Parmesan cheese
cilantro
pico de gallo
guacamole
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar, stir well and let sit for a minute.

Chicken:
1. Put all ingredients into slow cooker on low for 4-5 hours; shred chicken 1 hour before serving and keep cooking.
Rice:
1. Saute garlic and onion in butter.
2. In a separate pot, boil water and stir in bouillon cubes until fully dissolved. Add butter mixture, rice, jalapeno, salt, and sugar. Cook, covered, for 15-20 minutes, or until rice is cooked.
3. Add lime juice and cilantro just before serving.
Dressing:
1. Combine all ingredients in blender; let sit to thicken.
*Dressing continues to get hotter over time when stored in the fridge.
Salads:
1. Place some Cheddar cheese on a large frying pan; lay tortilla on top just until cheese is melted onto the tortilla.
2. Lay tortilla, cheese side up, on a plate. Pile chicken, beans, rice, lettuce, tomatoes, Parmesan cheese, cilantro, pico de gallo, and guacamole on tortilla; pour dressing on top.
3. Eat open-faced with a fork.

Rice:

Whole finished salad: