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!!!!

Easy Cheesy Beef Burritos

2-3 lbs. Beef Roast
16 oz. Favorite Salsa
Allow to cook in slow cooker for 6-8 hours. Remove meat and shred with two forks, then return to slow cooker.

Flour tortillas
Cheese
Re fried or Black beans
Lettuce
Tomato
Avocado
Sour Cream
Hot Sauce

Assemble burritos by layering desired ingredients on the tortilla. Roll and serve!

Note: This recipe work great with chicken too! Use the meat to make quesadillas, taquitos, salad, tacos, etc.