Chicken Tortilla Salads

This is a recipe that I am happy to share. Since moving to Florida Jason and I have missed eating our favorite chicken salads that we got at Costa Vida. This year I have been on a hunt to make a replica of that salad that we so dearly have missed. It comes from a combination of different recipes and a few alterations. I have the chance to test it out on several different crowds and it has been quite the success.
There are two things that make this salad. The rice and the dressing.
 Santa Fe Lime Rice
1 cup uncooked white rice
2 cups chicken broth
1/4 teaspoon salt
Juice of 1/2 lime
2 tablespoons butter
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
To use a rice cooker, combine all ingredients in the cooker. Cover and turn on.
To cook on the stove combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat and simmer and add the lime juice, butter, cilantro, and cumin, Sir, cover and simmer 15 to 20 minutes, until rice is tender. Makes 4 servings.
Recipe from The Food Nanny Rescues Dinner.

Cilantro Ranch Dressing
1 cup bottled salsa Verde
1 .4oz packet buttermilk ranch dressing mix
1/2 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
1/2 tsp salt
1 tablespoon fresh lime juice
1/4 tsp ground cumin
1/4 cup sugar
Blend all ingredients in blender and chill for 30 to 1 hour before serving.


This is how you construct the salads
Tortilla
Black or Pinto Beans
Lime Rice
Shredded chicken or pork. Cooked the way you like it.  ( I just grill my chicken with some garlic and butter and a little bit of chicken broth)
shredded cheese
lettuce
cilantro ranch dressing
top with tortilla strips or chips (optional)

Another great thing about this is you can make burritos the next day if you have leftovers. Just heat the dressing and spread on top of burrito.