3 Part Spanish Chicken Salad

This is a similar recipe to the salad you will find at Cafe Rio. Although it isn't exact...it sure is yummy!

Part #1-Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbl. Chili Powder
1 Tbl. Cumin
3 cloves Garlic, minced
5 lbs. Chicken breast
Cook all together in a slow cooker for 4 hours. Shred meat and return to slow cooker for an additional hour.

Part #2-Rice
1 C. Rice
2 C. Chicken Broth
4 oz. Green Chiles, chopped
1 small Onion, diced
1/3 C. Cilantro, chopped
1 tsp. Oregano
1/2 tsp. Salt
1-2 tsp. Cumin
3 Green Onions
Mix together and pour into a greased 9x13 pan. Bake at 350 for 1 hour or until rice is done.

Part #3-Tomatillo Dressing
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (like Herdez)
1/2 bunch cilantro with stems
2 cloves Garlic
3/4 C. Mayo
3/4 C. Sour Cream
1/8 tsp. Hot Sauce
Mix in blender. If needed, thin with buttermilk. Refrigerate at least 2 hours before serving.

Salad Assembly: Tortilla, rice, beans, chicken, salad mix, dressing. Enjoy!!!!