When we road trip to southern California, the kids always get excited to see Disneyland…their cousins…the beach. I get excited to eat. Burgers from In-N-Out and these dense, glazed lemon poppyseed muffins from The Coffee Bean and Tea Leaf. Chicken from El Pollo Loco. Our first home had an El Pollo Loco a block away, and we went all the time, and oh how I miss it here in Colorado!
On our last California trip, I had the best burrito there, smothered in this really yummy cilantro sauce. And while I’m pretty sure I can’t make their chicken just right at home, I can make their sauce.
I did a lot of experimenting with the recipes I found online when I got home. They all called for at least a cup of mayonnaise, so I swapped some of that out for Greek yogurt. And I added way more cilantro and garlic, because there is no such thing as too much cilantro, amiright? So I guess you’d call this an El Pollo Loco-Inspired Dressing rather than it being the exact same thing.
- 1/2 c mayonnaise
- 1/2 c Greek yogurt
- 1/4 c milk
- 6 Tb finely chopped cilantro
- juice from 1/2 lime
- 1 tsp white vinegar
- 1 tsp sugar
- 3 tsp garlic, finely minced
- 1/4 onion, finely minced
- 1/2 tsp salt
- 1 shake cayenne pepper
- 1 shake black pepper
- Add all ingredients to a food processor and pulse until blended.
- Store refrigerated in an airtight container for up to one week.
Use it as a salad dressing or dip. Have it on the side of some barbequed chicken. Pour a little on your eggs. Garlicky Cilantro Lime Dressing can go just about anywhere and this is why we love it so.