A build-your-own Cafe Rio style salad with grilled chicken, black beans, lime rice, guacamole and tomatillo dressing.
We LOVE Cafe Rio and Costa Vida! I've experimented with and adjusted some knock-off recipes, and I think you're going to love it! Enjoy!
Just start with the warmed corn tortillas on the bottom and build your salad from there!
Mix all ingredients together. Marinate for a few hours.
When you're getting ready to cook them, sprinkle with some salt and pepper. Grill or bake. I like to use chicken tenders, because I like the size and easiness of it. I bake them at 400º for about 20 minutes.
Slice the chicken into thin strips. Keep warm.
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Cook for 10 - 15 minutes, stirring occasionally.
Just before serving stir in the cilantro.
In a saucepan combine rice, butter, garlic, 2 teaspoons lime juice, water and bouillon cubes. Bring to a boil.
Cover and cook on low for 20 minutes, or until rice is tender. Remove from heat.
In a small bowl combine the last 3 ingredients; 2 tablespoons lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Combine ingredients together in a medium bowl.
Pit avocados and mash in a bowl.
Stir in remaining ingredients until mixed. (If you like it spicy you can add 1 jalapeno finely chopped and 4-5 shakes green Tabasco sauce.)
Blend ingredients together in a blender.
Add additional mayonnaise if dressing is too thin. Keep refrigerated. If it's not spicy enough, add more jalapeno.
Cut tortillas into strips using a pizza cutter.
Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy.
When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch. These can be made ahead of time and stored in a Ziploc baggie when cooled.
Start with the warmed corn tortillas on the bottom and build your salad from there with the beans, rice, chicken, lettuce, pico de gallo, guacamole, tortilla strips, tomatillo dressing, cotija cheese and cilantro.
You can also bake the tortilla strips in a 400º oven for about 8 minutes!
