Dairy-Free Cafe Rio Chicken Salad

Elevate your salad game with this vibrant and satisfying Dairy-Free Cafe Rio Chicken Salad, a wholesome twist on a restaurant classic! Packed with bold, zesty flavors, juicy marinated chicken takes center stage, infused with fresh citrus juices, aromatic garlic, and a perfect blend of spices. The base layers of fluffy white rice, tender black beans, and crisp romaine lettuce create a hearty foundation, topped with colorful bursts of diced tomatoes, sweet corn, creamy avocado slices, and fresh cilantro. A drizzle of creamy dairy-free ranch dressing ties it all together for a crowd-pleasing meal that's perfect for lunch or dinner. This easy, gluten-free recipe combines protein, fresh veggies, and irresistible flavor in under an hour, making it ideal for weeknight dinners or meal prep.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 0.5 cup fresh lime juice
• 2 tablespoons fresh lemon juice
• 0.5 cup orange juice
• 2 tablespoons minced garlic
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked white rice
• 2 cups black beans, rinsed and drained
• 8 cups chopped romaine lettuce
• 2 cups diced tomatoes
• 1 cup canned corn, drained
• 2 whole sliced avocado
• 0.5 cup sliced green onions
• 0.5 cup fresh cilantro leaves, chopped
• 1 cup dairy-free ranch dressing

Directions

Step 1

In a large bowl, whisk together the lime juice, lemon juice, orange juice, minced garlic, chili powder, cumin, oregano, salt, and black pepper.

Step 2

Add the chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Step 3

Preheat your grill to medium-high heat or preheat the oven to 375°F (190°C).

Step 4

Remove the chicken from the marinade and place it on the grill or a baking sheet. Cook the chicken for 6-7 minutes on each side, or until fully cooked through and no longer pink in the center.

Step 5

Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Then, slice the chicken into strips.

Step 6

To assemble the salad, divide the cooked rice and black beans among 6 large bowls.

Step 7

Top each bowl with a generous portion of chopped romaine lettuce, followed by diced tomatoes, corn, sliced avocado, and sliced green onions.

Step 8

Add sliced chicken on top of each salad.

Step 9

Drizzle each salad generously with dairy-free ranch dressing and sprinkle with chopped cilantro.

Step 10

Serve immediately, or store leftover salad components in separate airtight containers in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(4341.2g)

Amount per serving	% Daily Value*
Calories	4740.9

Total Fat 175.3g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 771.1mg	0%
Sodium 8650.2mg	0%
Total Carbohydrate 438.8g	0%
Dietary Fiber 88.5g	0%
Total Sugars 53.6g
Protein 361.3g	0%

Vitamin D 9.1IU	0%
Calcium 942.4mg	0%
Iron 43.9mg	0%
Potassium 8757.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 30.2%

Carbs: 36.7%