Shredded Lime Chicken - Beth

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4-5 boneless chicken breasts (about 2.5 to 3 lbs.)
1 1/2 cups of 7-up or Sprite (12 oz. can)
1/2 to 1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 limes (~4 Tbsp. lime juice)

Cook in a crock pot on medium heat for 8 hours or 6 hours on high heat until chicken falls apart and shreds with a fork. Stir in the juice of 2 limes before serving. This recipe is part of a Cafe Rio Style Mexican Shredded Chicken Salad. When we don't have everything to make the full recipe we just make it like burritos. For Cafe Rio Style...Serve on a warm flour tortilla. Melt cheese on tortilla if desired. Layer on rice (cilantro rice), black beans, chicken, lettuce, fresh cilantro sprigs, grated cheese, tortilla chips, and creamy tomatillo dressing. Add salsa, guacamole and juice from a lime wedge to taste.

For anyone who wants to make this more like the Cafe Rio Style here are the recipes for the Creamy Tomatillo Dressing and Cilantro Rice:

Creamy Tomatillo Dressing

1 packet Hidde Balley Ranch dressing mix (or 3 Tbs. dry mix)
1 cup mayonnaise
1/3 to 1/2 cup buttermilk
3-4 tomatillos (look like green tomatoes with papery outer covering)
1 cup fresh cilantro lightly chopped (1 bunch = about 2 cups chopped)
1/2 tsp. pepper
2 cloves garlic

Take the papery layer off the tomatillos, wash, and chop. Chop the garlic. Wash and cut the cilantro into abut 1-2" segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keep covered for several days. Makes 2 cups.

Cilantro Rice
2 cups uncooked rice
2 cups chopped cilantro
1 tsp. salt1 cup Salsa Verde (Green Salsa found in Mexican Food aisle)
2 Tbs. dried minced onion

Wash and chop the cilantro. Bend the cilantro with 2 cups of water and pour in the pan for cooking the rice. Add two more cups of water, the salt, Salsa Verde and onion. Bring to a boil. Stir in the rice in the boiling water. Cover and turn down heat to very low and steam for 30 minutes. Makes about 10 servings.