Adobo Grilled Chicken Salad In A Tortilla Bowl Recipes

Steps:

• For the chicken: Preheat 2 cast-iron grill pans over medium heat.
• Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
• Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
• Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
• To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
• Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

Steps:

• 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.
• When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
• 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.

Steps:

• Preheat oven to 400 degrees.
• Warm up chicken and set aside.
• Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
• (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
• To make Tortilla bowls spray Tortillas with cooking spray.
• Invert 4 custard bowls and mold Tortillas over the custard bowls.
• You may place another inverted custard dish over Tortillas to keep shape.
• Bake in oven for 5 minutes until crisp and light brown.
• Caution these burn easily, keep an eye on them.
• Allow Tortilla bowls to cool.
• Toss lettuce with mayonnaise dressing mixture.
• Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
• Place tomato pieces on top of lettuce.
• Sprinkle with cheese.
• Top with chicken pieces.
• Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.

Steps:

• Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
• Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
• Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.