1.In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside. 2.Heat oven to 400°F. On large plate, sprinkle chicken on both sides with Adobo. Rub chicken with chipotles, Adobo sauce and cumin. Heat greased grill pan on stove over medium-high heat. Add chicken. Cook until golden brown on both sides and cooked through, flipping once, about 15 minutes; set aside to rest 5 minutes. Slice chicken into thin strips. Meanwhile, Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. 3.In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.
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