Cafe Rio / Mexicali / Costa Vida Salad

Every time we go back home we always make a stop to get one of these salads! Well, with Cinco de Mayo coming up, I was motivated to bring the West to the East. This was sooo fun to imitate! Quite frankly, I'm really proud that we were able to get it so close the 1st go around! No joke, we couldn't tell a lick of difference. My hubby and I were both flippin' out over these! He likes the famous Tomatillo Ranch and I prefer the Cilantro Lime Vinaigrette. So I made both so we could try 'em both! Seriously, these are rated 5 Supah-Stah AMAZING! Try 'em for yo-self and see if you can tell the difference!

Ingredients:
2 heads of romaine lettuce
1 can black beans (rinse and drain)
store-bought rotisserie chicken (pulled/shredded)
store-bought pico de gallo
burrito sized flour tortillas (look for the thin/homemade ones)
handful (per person) of shredded mexican mix cheese
crushed blue corn tortilla chips (or tortilla strips)
Parmesan cheese
lime rice (recipe below)
guacamole (recipe below)
tomatillo ranch dressing (recipe below) OR...
cilantro lime vinaigrette (recipe below)
circle metal disposable tins

Lime Rice:
2 cups brown rice*
3 3/4 cups vegetable or chicken stock
1/4 cup fresh lime juice
2 teaspoons grated lime peel
Chopped fresh parsley or cilantro
*if you use minute rice change the liquid measurements accordingly

Directions:
In a medium-sized pot combine all ingredients other than the rice. Bring to a boil. Add rice and bring back to a boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. Toss in fresh chopped parsley and/or cilantro.

Holy Guac-a-mole:
3 ripe avocados
2 diced tomatoes
1 medium shallot
3 cloves minced garlic
1 jalapeno minced (seeds & stems removed)
1 t. cumin
1/2 t. cayenne pepper
juice from 1 lime
salt & pepper to taste

Directions:
Scoop out avocado using a spoon into a medium bowl. Combine all other ingredients into the avocado by slicing into the avocado (keeping it chunky). If you mix, then the guac is more smooth. If you prefer it that way, then mix all ingredients using a spoon. Refrigerate for 30 minutes.

Tomatillo Ranch Dressing:
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk or milk
1 cup mayonnaise
2 tomatillos, peel
1 clove garlic, minced
½ bunch of cilantro, chopped
juice from one lime
1 t. sugar
1 t. cumin
1 small jalapeno, seeds and stem removed

Directions:
Blend ingredients together in a blender, food processor, or liquid submersion blender. You can add additional mayonnaise if the dressing is too thin. Keep refrigerated.

Cilantro Lime Vinaigrette:
1/3 cup chicken broth
2 tablespoons olive oil
2 teaspoons honey mustard
2 teaspoons honey
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons sugar (more/less to taste)
1/2 teaspoon crushed red pepper flakes (optional if you want heat)
Salt and ground black pepper

Directions:
Blend ingredients together in a blender, food processor, or liquid submersion blender. Keep refrigerated.

Salad Assembly:
Preheat oven to 350. Place one tortilla inside each aluminum tin. The tortilla should curve up on the sides. Sprinkle a liberal handful of shredded mexican cheese on top of the tortilla. Place in oven and bake 5-10 minutes until cheese is melted and slightly bubbly.

While the tortilla tins are in the oven, heat black beans in microwave-safe bowl. Heat shredded/pulled rotisserie chicken in a microwave-safe bowl.

Take the tortilla tins out and scoop 1/3 cup of rice on top of tortilla. Add black beans on top of the rice. Add shredded chicken on top of beans. Place a liberal amount of the shredded lettuce on top of the warm ingredients. Use an ice-cream scoop to top the lettuce with a scoop of pico de gallo as well as a scoop of guacamole. Top with sprinkled parmesan cheese and crushed blue corn tortilla chips. Drizzle the dressing of choice on top. Be sure to eat the tortilla with bites of the salad! Mmmm!