Adobo Grilled Chicken Salad in a Tortilla Bowl

Ingredients

• 1 tablespoon achiote powder 
• 15 ounce pinto beans drained and rinsed canned
• 2  chipotle chiles in adobo chopped (remove the seeds to make it less spicy)
• 4 servings coarse salt and pepper black freshly ground
• 1 tablespoon parsley flakes dried
• 0.5 cup feta cheese crumbled
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 1 tablespoon garlic powder 
• 5 cups mesclun greens mixed
• 0.5 tablespoon ground cumin 
• 1 tablespoon lemon pepper 
• 4 servings lime wedges for serving
• 4 10-inch multi-grain tortillas whole-wheat ()
• 2 tablespoons olive oil plus more for drizzling
• 1 tablespoon onion powder 
• 1 tablespoon oregano dried
• 1 tablespoon salt 
• 6  chicken breasts boneless skinless
• 3 medium tomatoes chopped
• 0.5 cup water 
• 0.5 medium onion yellow chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• tongs
• grill pan
• pastry brush

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. Heat the remaining tablespoon of oil in a large skillet over medium heat.
4. 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.
5. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally.
6. Mix in the beans and cook until heated through, season with salt and pepper.
7. Remove from the heat.
8. 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.
9. Drizzle with a little olive oil and serve with lime wedges.
10. Delicioso Adobo Grilled Chicken
11. 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.
12. Season chicken with the adobo seasoning.
13. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil.
14. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
15. 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.