Rosie's Mock Cafe Rio Salad

Here in Utah there is a place called Cafe Rio with a great salad that many have tried to copy. A friend of mine made this version.

Cut the corn tortillas and fry them up in hot oil. If you want to make it a little more healthy you can sray just a small amount of cooking spray on the tortilla and cut them into sections. Simply bake them at 350 until they are crisp.

After frying drain on a paper towel and sprinkle coarse salt on the strips.

Ater marinating the chickenanywhere from 30-mintues to 4 hours grill, and cool.

Rosie's Mock Cafe Rio Salad

Romaine lettuce, broken up
Iceberg lettuce, broken up
½ bunch fresh cilantro chopped
1 ½ c. Romano cheese
Zatarains black bean rice mix (prepared as directed)
2 cans black beans, rinsed
Grilled chicken breasts
Avocado
Deep fried tortilla strips
Tomatillo dressing

Marinade (Garlic Lime)

¼ c. olive oil
6 T. soy sauce
¼ c. red wine vinegar
Juice from 2 fresh limes
1 t salt
1½ t black pepper
Cloves of fresh garlic, minced
6 boneless, skinless chicken breasts

In reseal able bag make marinade add chicken to bag, shake and refrigerate. Marinade for at least 1 hour but not more than seven. Rotate often to cover all sides of the chicken.

Tomatillo Dressing (my favorite)

1 jalapeño pepper, minced finely
2 tomatillios, cut into pieces
½ bunch cilantro, chopped
Juice from 1 fresh lime
¾ jar of Ranch Dressing with peppercorns (Kraft)
Salt to taste

Creamy Tomatillo Dressing (my daughter's favorite)

3 tomatillos, husked, washed and cut into quarters
1 pkg. buttermilk dressing mix
1 c. mayonnaise
1 c. fresh cilantro, chopped
½ t. cayenne pepper
2 sprinkles cumin
1/3-1/2 c. buttermilk
2 garlic cloves, minced
juice of one lime (1-3 T.)
2-4 drops green Tobasco sauce
1-4 T. sugar

Combine all ingredients in a blender. Buttermilk affects thickness of dressing. Refrigerate at least 1 hour.
2 sun-dried tomato halves
1-1/2 T balsamic vinegar
1-1/2 T red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 t salt
1/3 c olive oil
1 T fresh basil leaves, minced
In a saucepan simmer the sun dried tomatoes in water for 3 minutes until tender, drain and mince.Whisk together the tomatoes, the vinegar, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.