Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe

Name: Adobo Grilled Chicken Salad in a Tortilla Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat the oven to 400 degrees F.
2
Place a small dish of water next to your work surface.
3
To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan.
4
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.
5
Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes.
6
Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
7
Heat the remaining tablespoon of oil in a large skillet over medium heat.
8
Add the onion and cook until soft and translucent, about 4 minutes.
9
Stir in the garlic and cook until it's fragrant, about 1 minute.
10
Season with salt and pepper.
11
Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally.
12
Mix in the beans and cook until heated through, season with salt and pepper.
13
Remove from the heat.
14
Place the tortilla bowls right side up on plates and fill each with a handful of greens.
15
Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta.
16
Fan the sliced chicken on top and garnish with chopped cilantro.
17
Drizzle with a little olive oil and serve with lime wedges.
18
Delicioso Adobo Grilled Chicken
19
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend.
20
Store in a cool, dry place for up to 2 weeks.
21
Season chicken with the adobo seasoning.
22
Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil.
23
Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
24
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes.
25
You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
26
Ease of preparation: Easy

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Adobo Grilled Chicken Salad in a Tortilla Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Adobo Grilled Chicken Salad in a Tortilla Bowl

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