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Wednesday, December 28, 2011

Slow Cooker Chicken Rio Salad

Makes 4 servings

6 frozen boneless, skinless chicken thighs (doesn't have to be frozen but if you don't want to defrost you don't need to)
1 cup Italian salad dressing
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder

1.  Place thighs in bottom of slow cooker.
2.  Combine remaining ingredients and pour over the chicken.
3.  Cover and cook on LOW for 4-6 hours.
4.  Shred chicken and serve on top of salad greens with cheese, tomatoes, avocado and any other preferred toppings.  Also, if possible serve with this to-die-for dressing:

Tomatillo Creamy Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender.  Blend and refrigerate.

Review:
So so good.  AND it's so so easy and fast.  Win win.  It's very close to this very popular recipe.  I do like this one better though because the use of thighs makes the chicken so tender and it's just a bit faster because you don't have to press the garlic.  I am already planning when I'll make this next.  5 stars.

9 comments:

shopannies said...

thanks for sharing this recipe I think it will make everone in family happy come see me at http://shopannies.blogspot.com

Traci said...

When you say "peel outer skin layer" of the tomatillos, does that mean the papery-type skin layer, or the actual skin on the tomatillo?

Karen said...

Traci, peel the paper type skin layer. Then wash off the stickiness...ahhhh I love this dressing

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I love to make a very different varieties of chicken salad...I prefer salad because that is possibly low calories food without giving away the taste really...!!
Your chicken Rio salad has now been added to my top favorite salad list :)

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Chicken rio salad recipie is different and good looking it is very tasty.That fantastic! realy!

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This chicken salad is really amongst my favourite ones indeed...just added to my recipe book and will try it out sooner!

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