Adobo Grilled Chicken Salad in a Tortilla Bowl

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (10-inch) whole-wheat or multi-grain tortillas
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/2 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • Coarse salt and freshly ground black pepper
  • 3 medium tomatoes, chopped
  • 2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
  • 1/2 cup water
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 5 cups baby spinach leaves or mixed mesclun greens
  • 4 ounces feta cheese, crumbled (1/2 cup)
  • 4 Adobo Grilled Chicken Breasts, sliced, recipe follows
  • 1/4 cup chopped fresh cilantro leaves
  • Lime wedges, for serving
  • Adobo:
  • 1 tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder or flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon achiote powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon salt
  • 6 boneless skinless chicken breasts
  • Nonstick cooking spray or oil
Directions
  • Preheat the oven to 400 degrees F.

  • Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.

  • Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.

  • Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.

  • Delicioso Adobo Grilled Chicken

Adobo:
  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.

  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

  • Yield: about 1/2 cup adobo, 6 servings

  • Prep Time: 5 minutes

  • Cook Time: 20 minutes

  • Ease of preparation: Easy


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    This recipe is featured in:

    Great Grilled Chicken