Low Carb Cafe Rio Chicken Salad
Craving the flavors of Café Rio without the carbs? This Low Carb Café Rio Chicken Salad delivers all the tangy zest and savory goodness you love, in a health-conscious, keto-friendly twist. Tender, slow-cooked chicken, infused with a bright blend of lime juice, cumin, chili powder, and garlic, is crisped to perfection in a skillet before being nestled atop a colorful bed of mixed greens. Fresh avocado, juicy cherry tomatoes, and a sprinkle of sharp cheddar cheese add layers of texture and taste, while a drizzle of salsa verde and sour cream brings restaurant-worthy flair. Finished with vibrant cilantro, this salad is packed with bold flavors and satisfying elements, making it the perfect choice for busy weeknight dinners or meal prep that doesn’t skimp on taste. Ready in just 20 minutes of prep and easily customizable, this recipe is as convenient as it is delicious. Whether you're looking for a guilt-free treat or a crowd-pleasing dish for four, this is your go-to low-carb meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 0.25 cup lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 large sliced avocado
- 1 cup shredded cheddar cheese
- 0.5 cup fresh cilantro, chopped
- 0.5 cup sour cream
- 0.5 cup salsa verde
Instructions
Place chicken breasts in a slow cooker. Add chicken broth, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Cook on low for 4-6 hours or until the chicken is tender and shreds easily.
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Heat olive oil in a large skillet over medium heat. Add the shredded chicken to the skillet and cook for about 5-7 minutes, stirring occasionally until slightly crispy.
While the chicken is cooking, prepare the salad bowls. Divide mixed greens evenly among four bowls.
Top each salad with equal amounts of cherry tomatoes, sliced avocado, and shredded cheddar cheese.
Add the crispy chicken on top of each salad.
Drizzle each salad with salsa verde and a dollop of sour cream.
Garnish with fresh cilantro and serve immediately.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 21.8 g | ||
| Protein | 334.2 g | 668% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1389 mg | 107% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5312 mg | 113% | |
*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.
