Ingredients

for the chicken:
• 1/2 cup zesty italian dressing
• 2 cloves garlic, minced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 packet Ranch dressing mix
• 1/2 cup water
• 2 lbs boneless, skinless chicken breasts
for the rice:
• 2 cups basmati rice
• 4 cups water
• 2 tbsp unsalted butter
• 2 tsp chicken bouillon
• 1/3 cup chopped cilantro
• juice of 1/2 lime
• 1 4-oz. can of green chiles
for the dressing:
• 1 packet Ranch dressing mix
• 1 cup buttermilk
• 1 cup mayo
• 1/3 cup water
• 2 medium-sized tomatillos
• 1/2 cup packed cilantro
• 2 cloves garlic
• 1 jalapeño, seeded
• juice of 1/2 lime
for the salad:
• flour tortillas
• shredded Mexican cheese blend
• chopped romaine
• sliced avocado
• halved cherry tomatoes

Instructions

for the chicken:
1. Add all of the ingredients (except the chicken) in your crockpot. Mix well so that the ranch dressing mix is incorporated. Add in the chicken.
2. Cook on high for 5 hours (or low for 7).
3. Once done, remove the chicken a shred with two forks before pacing it back into the juices.
   for the rice:
4. Add all of the ingredients to your rice cooker and cook according to manufacturers' directions (or for 20-30 minutes in a covered pot).
   for the dressing:
5. Add all of the ingredients to your blender and puree until smooth.
6. Chill for at least 2 hours before serving.
   for the salad:
7. Sprinkle your tortillas (one for each person) with the shredded cheese and place under the broiler until melted.
8. Add some rice and lettuce to your plate. Top with the chicken, tomatoes, avocado, and dressing. Tuck the tortilla into the side. Serve!

Notes