Vegetarian Cafe Rio Chicken Salad

Transform your salad game with this vibrant and flavor-packed Vegetarian Cafe Rio Chicken Salad, a plant-based twist on the classic favorite. Featuring tender, spice-infused jackfruit as the star ingredient, this recipe recreates the texture and bold flavors of chicken without the meat. A bed of crisp romaine lettuce is loaded with hearty black beans, fluffy white rice, creamy guacamole, tangy sour cream, fresh pico de gallo, and crunchy tortilla strips, making every bite a satisfying explosion of textures. Finished with a squeeze of fresh lime and a sprinkling of cilantro, this salad is a wholesome, protein-rich meal that's perfect for vegetarians and anyone looking for a fresh, Tex-Mex-inspired dish at home. Ready in under an hour, it’s your next go-to for effortless weeknight dinners or meal prep.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) Canned young jackfruit in brine
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 6 cups Romaine lettuce, chopped
• 1 cup Cooked black beans
• 1 cup Cooked white rice
• 0.5 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges
• 1 cup Guacamole
• 0.5 cup Sour cream
• 1 cup Pico de gallo
• 1 cup Tortilla strips

Directions

Step 1

Drain and rinse the jackfruit thoroughly to remove the brine flavor.

Step 2

Pat the jackfruit dry with paper towels and use your fingers to shred it, removing any hard core portions.

Step 3

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add the shredded jackfruit to the skillet along with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to ensure the jackfruit is evenly coated with spices.

Step 5

Cook for about 15-20 minutes, stirring occasionally, until the jackfruit is tender and slightly crispy. Adjust seasoning if needed.

Step 6

In a large bowl, combine the chopped romaine lettuce, cooked black beans, cooked white rice, and half of the chopped cilantro.

Step 7

Divide the salad mixture among four bowls.

Step 8

Top each salad with a generous portion of cooked jackfruit.

Step 9

Add guacamole, sour cream, and pico de gallo on top of the jackfruit.

Step 10

Sprinkle with the remaining cilantro and tortilla strips.

Step 11

Serve each salad with a wedge of lime to squeeze over the top before eating.

Step 12

Enjoy your homemade Vegetarian Cafe Rio Chicken Salad!

Nutrition Facts

Serving size	(2923.0g)

Amount per serving	% Daily Value*
Calories	2317.2

Total Fat 129.7g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 57.5mg	0%
Sodium 6641.9mg	0%
Total Carbohydrate 267.6g	0%
Dietary Fiber 70.6g	0%
Total Sugars 29.5g
Protein 56.1g	0%

Vitamin D 0IU	0%
Calcium 738.7mg	0%
Iron 18.9mg	0%
Potassium 6353.3mg	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: 47.4%

Protein: 9.1%

Carbs: 43.5%