Last year I was trying to recreate one of my favorite salads that I used to get at Cafe Rio when we lived in Phoenix, and it kind of morphed into a southwest bbq salad. This salad has now become one of my favorite meals. The key ingredient is the Creamy Lime-Cilantro Dressing. Talk about a yummy dressing!!
Here's what you do:
In a crockpot add-
Your favorite bbq sauce
A little bit of water
Cook on low for 7-8 hours. Once done, shred chicken.
In true Cafe Rio style, I broil a tortilla with a little shredded cheese until melted and use this for the salad bowl.
Then start assembling your salad -
I promise there is lettuce under there somewhere. :)