Cafe Rio Chicken OR Pork Salads

THIS SERVES 20, SO ADJUST IF NEEDED!

Chicken
5 lbs boneless skinless chicken breast
1 small bottle Zesty Italian Dressing
1 T Chili Powder
1 T Cumin
3 Cloves garlic, minced

Mix ingredients in crock pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Put chicken back into liquid to keep moist.

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter of Coke

Mix ingredients in crock pot and cook on low all night. Remove roast, shred, put back in juice.

Lime Rice
In sauce pan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic

In large pot, bring to a boil:
6 2/3 cups water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 T lime juice
1/2 t salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 min.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped (I usually use several green onions)
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt
1 t pepper
Combine ingredients in medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos, peeled
1 clove garlic, minced
1/2 - 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add mayo if dressing is too thin. Keep refrigerated.

Serve in the following order:
Tortillas
Shredded cheese
Chicken or pork
Black or Pinto beans
Lime rice
Red and Green (or whatever you have) lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmesan cheese
Fresh lime slice
Tomatillo dressing