Vegetarian Cafe Rio Chicken Salad
Transform your favorite restaurant-inspired dish into a plant-based masterpiece with this Vegetarian Cafe Rio Chicken Salad! Featuring savory shredded young jackfruit seasoned with smoky paprika, cumin, and chili powder, this vibrant salad is a delicious twist on the classic Cafe Rio favorite. Nestled atop a bed of crisp romaine lettuce, hearty black beans, and fluffy white rice, it’s finished with fresh cilantro, creamy guacamole, tangy sour cream, and zesty pico de gallo. Crunchy tortilla strips and lime wedges add the perfect finishing touch, making every bite a burst of flavor and texture. Ready in under an hour, this vegetarian recipe is easy, customizable, and perfect for weeknight dinners or meal prep. Whether you're a jackfruit enthusiast or exploring more plant-based meals, this nutrient-packed salad is sure to please!
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Recipe Information
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
Instructions
Drain and rinse the jackfruit thoroughly to remove the brine flavor.
Pat the jackfruit dry with paper towels and use your fingers to shred it, removing any hard core portions.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
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.
Cook for about 15-20 minutes, stirring occasionally, until the jackfruit is tender and slightly crispy. Adjust seasoning if needed.
In a large bowl, combine the chopped romaine lettuce, cooked black beans, cooked white rice, and half of the chopped cilantro.
Divide the salad mixture among four bowls.
Top each salad with a generous portion of cooked jackfruit.
Add guacamole, sour cream, and pico de gallo on top of the jackfruit.
Sprinkle with the remaining cilantro and tortilla strips.
Serve each salad with a wedge of lime to squeeze over the top before eating.
Enjoy your homemade Vegetarian Cafe Rio Chicken Salad!
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 29.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6353 mg | 135% | |
*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.
