Café Chicken Salad

Salad

½ head of Lettuce
1 head romaine lettuce
1 ½ c romano cheese
Lime Rice
Fresh Lime wedges
Grilled Chicken breast
Black Beans

Mix lettuces together

Chicken garlic lime marinade (marinade for 6 hours)

¼ c olive oil
6 Tbsp. soy sauce
¼ red wine vinegar
6 Tbsp. Worcestershire sauce
Juice from 2 fresh limes
1 tsp. salt
1 ½ tsp. black pepper
3 cloves crushed garlic
6 boneless chicken breast

Cook on grill on a nonstick pan , until done.

Tomatillo Dressing

1 fresh hot pepper
2 medium tomatillos cut in chunks’
½ bunch fresh cilantro
1 clove of garlic
Juice of 2 limes
¾ jar of ranch dressing

Combine into a blender mix until smooth, refrigerate one hour

Lime Rice

1 C. uncooked rice
2 C. Chicken broth
1 Tsp. salt
Juice from 1 lime
1 tbsp. parsley
Bring to a boil and simmer for 10 to 15 minutes or until rice is soft.

Black Beans

2 cans black beans
1 tbsp. olive oil
1 tsp. cumin
1 clove of crushed garlic
2 tbsp. onion finely chopped

Heat small frying pan add oil, onion and garlic cook for 1 minute, add beans and cumin cook until soft

Serve on flour tortilla grilled with cheese melted on the side. Place the tortilla in a serving bowl and layer starting with beans, rice, chicken, lettuce, top with tomatillo dressing and cheese, Garnish with lime wedges and avocado. Makes 6 to 8 servings.