Cafe Rio Chicken is shredded chicken that is simple to make and tastes just like Cafe Rio. It is perfect for salads, burritos, tacos, quesadillas, and other dishes.
There are many options if you want to change up Mexican night at home, as we all know how much I adore Cafe Rio, a quick service Mexican restaurant that is one of my favorite places to eat lunch. I almost always order their taco salad with chicken, so I thought it was about time I recreated it at home.
The results are slightly tangy with that Mexican flair you expect, and it is not at all spicy, so if you like things mild this is definitely for you! I made this recipe in the Instant Pot, but the recipe is the same in the crock pot it will just take longer.
Tex-Mex Grilled Chicken Salad #CafeRio
Cafe Rio Copycat Grilled Chicken Salad 🔗
Quick Notes: This salad is entirely legit. If you’re a bigger fan of their pork, my Slow Cooker Sweet Pork is also a…
Prep: 20min
Total: 30min
Nutrition Facts: properties {‘calories’: ’20 calories’, ‘Fat’: ’20 fat’}
Ingredients:
- -Salad
- 1 extra fucking huge tortilla per salad
- 2 large or 3 small chicken breasts
- 1 head of romaine, chopped
- 1 can of black or pinto beans
- 2 cups cilantro lime rice, (1 bunch cilantro, 1 cup rice, 2 tablespoons lime juice)
- 1 cup pico, my recipe here: http://www.justthefuckingrecipe.net/easy-pico-de-gallo/
- 2-3 tablespoons of guac
- 1 absurd amount of Cotija cheese
- tortilla strips
- garlic salt
- onion salt
- pepper
- chili powder
- a little bit of Mexican blend cheese for the tortilla
- -Dressing
- 1 package Hidden Valley Ranch mix
- 1 cup mayo
- 1 cup buttermilk
- 1 large tomatillo, outer skin removed
- 1 teaspoon minced garlic
- 1/2 bunch cilantro
- 1/2 tsp lime juice
- 1 jalapeno, seeds removed
Instruction:
Instructions
About 4-6 hours (at least) before you plan to eat your dressing, make it to sit. Take everything from my list for dressing ingredients and throw it in a blender. Blend it the fuck up. If your tomatillo is super large, you might want to cut it in half and remove some of its insides. This dressing can get a tad bit watery if you’re not careful. If it does happen to be runny, try adding a titch of mayo at the end. It will help it thicken up a little more, but you don’t want to compromise the flavors.
Put your dressing in a jar and toss it in the fridge. Letting it sit overnight is best, but at least four hours is pretty crucial.
Season your chicken well with the garlic salt, onion salt, pepper, and chili powder. If you happen to have a BBQ, I highly recommend grilling it over a fire. If you don’t (which I don’t) then a stovetop will do. throw on a couple of table spoons of olive oil, and toss it in a skillet. Once you’ve seared it well on both sides, reduce the heat and toss a teensy bit of water in there and put a lid over the top of it. I don’t know why this works, but it does, and it makes it super juicy and delicious. Give it about 6 minutes on each side, depending on thickness. Test it to make sure it is cooked through.
Remove the chicken and slice it into 1/2 inch slices, and set aside in a bowl.
Prepare your rice the same way I outline it in my Sweet Pork Burritos recipe.
Turn the broil on in your oven. In/on an oven-safe dish, put your extra fucking huge tortilla and sprinkle it with a little of the Mexican blend cheese. Throw it under the broiler just until the cheese has melted. This will come in hand later when you want to roll this bitch into a burrito because it keeps your tortilla from ripping.
On top of your tortilla, layer it the fuck up. Start with about a half a cup of our prepared rice, followed by a half a cup of beans, then chicken. On top of the chicken, comes the lettuce, Easy Pico de Gallo, Cotija, cilantro, tortilla strips and a spoon full of guac.
Pour dressing on there. Just, fucking go for it. SLATHER IT ON. Whatever makes ya happy.
Bigger fan of their burritos? Here’s a copycat Sweet Pork Burritos recipe!
FAQ
How do you make grilled chicken rice?
While rice cooks, place chicken directly onto the grates of a preheated grill. Cook for 6 to 8 minutes, then carefully flip chicken over and reduce heat to medium. Cook for 6 to 7 minutes longer, or until chicken reaches an internal temperature of 160° Fahrenheit.
How do you flame BBQ chicken on the grill?
Grill should be heated to medium heat (roughly 400 degrees F). Place chicken breasts on plate and pat dry with clean paper towels. Season generously on both sides with the salt and pepper mixture. Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.