Adobo Grilled Chicken Salad in a Tortilla Bowl

Adobo Grilled Chicken Salad in a Tortilla Bowl

Filipino Adobo Ingredients

    4 (10-inch) entire wheat or multi-grain tortillas

    2 tablespoons olive oil, in addition to something else for showering

    1/2 medium yellow onion, cleaved

    4 garlic cloves, minced

    Coarse salt and newly ground dark pepper

    3 medium tomatoes, cleaved

    2 chipotle chiles in adobo, cleaved (eliminate the seeds to make it less fiery), in addition to 2 tablespoons the adobo sauce

    1/2 cup water

    1 (15-ounce) can pinto beans, depleted and washed

    5 cups child spinach leaves or blended mesclun greens

    4 ounces feta cheddar, disintegrated (1/2 cup)

    4 Adobo Grilled Chicken Breasts, cut, formula follows

    1/4 cup hacked new cilantro leaves

    Lime wedges, for serving

ADOBO:

    1 tablespoon lemon pepper

    1 tablespoon garlic powder

    1 tablespoon onion powder or pieces

    1 tablespoon dried oregano

    1 tablespoon dried parsley pieces

    1 tablespoon achiote powder

    1/2 tablespoon ground cumin

    1 tablespoon salt

    6 boneless skinless chicken bosoms

    Nonstick cooking splash or oil

Filipino Adobo Directions

Preheat the stove to 400 degrees F.

Place a little dish of water close to your work surface. To make the tortilla bowls, place 4 vacant (15-ounce) jars, open side down, on a baking container. Utilizing a cake brush, mellow the tortillas by brushing the two sides with a little water, and afterward brush with 1 tablespoon of the olive oil. Wrap the tortillas over the jars and heat until firm, around 5 to 7 minutes. Utilizing utensils, turn the tortilla bowls straight up, dispose of the jars, and keep on baking until brilliant and fresh, an additional 4 minutes.

Heat the excess tablespoon of oil in an enormous skillet over medium hotness. Add the onion and cook until delicate and clear, around 4 minutes. Mix in the garlic and cook until it's fragrant, around 1 moment. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until somewhat thick, around 5 minutes, mixing infrequently. Blend in the beans and cook until warmed through, season with salt and pepper. Eliminate from the hotness.

Place the tortilla bowls straight up on plates and fill each with a small bunch of greens. Split the bean blend between the tortilla bowls and top with a sprinkle of feta. Fan the cut chicken on top and enhancement with cleaved cilantro. Sprinkle with a little olive oil and present with lime wedges. Appreciate !

Adobo Grilled Chicken Salad in a Tortilla Bowl VIDEO