Cafe Rio Chicken Salad/Burrito

This is Bonnie's recipe that I am finally adding because we use it often.  We also add pico or fresh tomatoes, corn, and sometimes guacamole.  

Layer: tortilla, cooked beans, rice, lettuce, seasoned chicken, cheese, cilantro ranch dressing

Dressing:

1 buttermilk ranch dressing packet (make as per recipe)

2 tomatillos

½ bunch cilantro

2 clove garlic

Juice of 1 lime

1 jalepeno (use seeds if you like spicy, or substitute few drops of green tobasco instead)

-Use food processor to blend all ingredients well. Refrigerate

                                                                                                     

Café Rio Chicken:

1 small bottle Kraft zesty Italian dressing

1 T. chili powder

1 T. cumin

3 cloves garlic- minced

5 lbs. Chicken breast

-Cook all together in crock-pot for 4 hours shred meat and cook additional hour

Rice:

3 cups water                                                2 t. chicken bouillon

4 t. garlic, minced                                    ½ bunch cilantro

1 can green chilies                                    ¾ t. salt

1 T. butter                                                ½ onion

3 cups rice (minute)            *Note: if use regular rice: 2 c. rice and 4 c. water

Blend cilantro, green chilies, and onion together in food processor. Bring water to boil and add all ingredients, simmer, covered 30 minutes