Dairy-Free Cafe Rio Chicken Salad
Elevate your salad game with this vibrant and flavorful Dairy-Free Cafe Rio Chicken Salad, perfect for a satisfying lunch or dinner. This gluten-free and dairy-free recipe features tender, citrus-marinated chicken that's grilled or oven-baked, adding a smoky, zesty kick to every bite. Layered with fluffy cooked rice, hearty black beans, fresh romaine lettuce, juicy tomatoes, sweet corn, creamy avocado slices, and a drizzle of tangy dairy-free ranch dressing, this salad is a wholesome burst of color and taste in every bowl. Topped with fresh cilantro and green onions for a finishing touch, it’s a refreshing, nutrient-packed meal that’s ready in under an hour. Ideal for anyone seeking a healthy, allergen-friendly twist on a Cafe Rio classic!
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Recipe Information
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
Instructions
In a large bowl, whisk together the lime juice, lemon juice, orange juice, minced garlic, chili powder, cumin, oregano, salt, and black pepper.
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.
Preheat your grill to medium-high heat or preheat the oven to 375°F (190°C).
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.
Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Then, slice the chicken into strips.
To assemble the salad, divide the cooked rice and black beans among 6 large bowls.
Top each bowl with a generous portion of chopped romaine lettuce, followed by diced tomatoes, corn, sliced avocado, and sliced green onions.
Add sliced chicken on top of each salad.
Drizzle each salad generously with dairy-free ranch dressing and sprinkle with chopped cilantro.
Serve immediately, or store leftover salad components in separate airtight containers in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8650 mg | 376% | |
| Total Carbohydrate | 438.8 g | 160% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 53.6 g | ||
| Protein | 361.3 g | 723% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 942 mg | 72% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 8758 mg | 186% | |
*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.
