Tom and I really enjoy the Chef’s Diet Salad at Casa del Rio. It has a bed of lettuce with scoops of machaca (moist, not dried), shredded chicken, cottage cheese, and sliced avocado on top. We like to use their salsa as the salad dressing, too. We like to eat a lot of salads during the summer and I decided to try to replicate that one because chuck roasts were on sale. It came out really good! Here is the recipe. I don’t have measurements for everything yet. I might update as I go along. WARNING: this will feed a whole lot of people!
INGREDIENTS
- Several bags of Veggie Lover’s salad (each bag will make 3-4 servings)
- Avocados, sliced
- Cottage cheese
- Black olives
- Cherry tomatoes
- Your favorite salsa or salad dressing of choice (we bought a quart of Casa del Rio’s salsa for $12)
CHICKEN
- Rotisserie chicken (I like the ones from Costco), shredded with all skin removed
- ½ to 1 cup chicken broth
MACHACA
- 6 lbs. chuck roast (boneless)
- 2 Tbsp. chili powder
- 4 tsp. cumin
- 4 tsp garlic powder
- 4 tsp. oregano
- 2 tsp. paprika
- 1 tsp cayenne pepper
- Salt & pepper to taste
- ½ to 1 cup beef broth
INSTRUCTIONS
CHICKEN
1.
Shred the entire rotisserie chicken, removing all skin and
bones.
2.
Place the meat in chicken broth to keep moist and heat
in a crock pot on low for about 2 hours.
MACHACA
1.
Place chuck roast in crock pot.
2.
Add all seasoning and beef broth.
3.
Cook on low for 8 hours.
4.
Remove meat from crock pot and shred with forks,
removing and discarding all fat.
5.
Return shredded meat to crock pot for an hour or so to
reheat.
ASSEMBLE SALAD
1.
For each portion, place some Veggie Lover’s salad in a
large bowl.
2.
Add black olives and cherry tomatoes to the salad.
3.
Place 3-4 slices of avocadoes on top of the salad.
4.
Add a scoop each of cottage cheese, shredded chicken,
and machaca to the salad.
5.
Pour on the salsa or your salad dressing of choice.
Enjoy!!!