“Cafe Rio” chicken salad (Edit recipe)

Like that restaurant we all love, but so much better! The very first Cafe Rio was here in Utah! St. George to be exact and when the 2nd location arrived in near our home, guess who saw them make their dressing up close! Yep, it was a spectacular moment and one our taste buds have been forever grateful for because I went right home and recreated it! My version of that CREAMY TOMATILLO DRESSING pairs with this salad so well! The marinade for the chicken is also tasty with a flank steak!

30 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	502
Fat:	47 g
Carbohydrates:	5 g
Protein:	12 g
Cholesterol:	35 g
Sodium:	67 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

2-3 whole Chicken Breast, (or try flank steak)
1 cup Lime Juice, fresh
.75 cup Avocado Oil
.25 cup Smokey Spice Rub (click for recipe)
.25 cup Cilantro, roughly chopped (opt)

OPTIONAL spices to use if not using ""Smokey Spice Rub" listed above

1 tsp Ground Cumin
1 tsp Chili Powder
.5 tsp Garlic Powder
.5 tsp Onion Powder
.25 tsp Chili Powder, chipotle
.25 tsp Chili Flakes, chipotle (opt)

Dressing

1 whole Creamy Tomatillo "Cafe Rio" Dressing (click for recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the chicken in a non reactive container w/ a lid or a zipper bag.
Mix all the marinade ingredients together then pour over the chicken. Let it marinate for at least 6 hours & overnight for maximum flavor.
Mix up the dressing while the meat marinates, see notes below for dressing.
Remove the chicken an 30-40 minutes or so before grilling. Room temperature meat grills better than meat right out of the fridge.
Grill until chicken is done, no longer opaque and juices run clear, remove and rest for about 10 minutes before slicing. Letting the meat rest before cutting keeps it more moist & tender. Be patient, it's worth the wait!
To serve, slice the chicken into strips, palace the salad greens on a plate (salt them), add the chicken, pico, guacamole & creamy tomatillo ranch dressing.

Notes

Make the CREAMY TOMATILLO DRESSING up while the meat marinates up to two days in advance. It's also great as a topper for morning eggs, be that scrambled or over easy!