Rio Chicken Salad

This. Is. Amazing. I know I say that about a lot of our recipes, but seriously! Okay, I must remember what is in this, because there is gobs of things. We actually made most of it to eat with some friends, and this is what we did with the leftovers.

We don't eat much meat anymore, I need to say that up front. Maybe...maybe once a month. Maybe. But this dish was definitely worth eating with meat. Mmmmmm!!!!

K. Here we go.

Chicken
Put 5 lb boneless skinless chicken breasts in crockpot.
Whisk/blend together the following:
1/3 c agave
1/3 c olive oil
1/3 c balsamic vinegar (or raw apple cider)
1/3 bunch parsley (leaves only)
4 cloves garlic (minced, or the whole clove if you are blending with a strong blender)
1/2 t fresh ground pepper
1 T fresh basil
1 T parmesan cheese
1 T chili powder
1 T cumin
Pour over the chicken and cook on high for 5-7 hours. Shred chicken and leave in juices to keep moist

Lime Rice
2 T coconut oil
1 yellow onion, chopped
4 cloves garlic, minced
Saute in large pan.
Add the following and bring to a boil:
6 2/3 c water
4 t vegetable broth powder
1/2 bunch cilantro, chopped
2 t cumin
3 T fresh lime juice
1/2 t sea salt
3 c brown rice
Reduce heat and simmer until the water is gone (about an hour, but check at 45 minutes)

You need a batch of Tomatillo Dressing.

Rinse and spin 2-3 large romaine hearts. Tear into bite sized pieces. Assemble your salad: lettuce, chicken & rice, shredded cheese (opt), pico de gallo, fresh chopped cilantro, avocado slices, freshly snipped chives and lime wedges. Top salad with tomatillo dressing or just squeeze fresh lime juice over the salad.

You can also do this in a burrito, if you'd like, but we (I mean, allllllll of us, age 1-35) loooooved the salad more then the burrito.