Adobo Grilled Chicken Salad In A Tortilla Bowl Recipe

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Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

1 (15-ounce) can pinto beans, drained and rinsed

6 boneless skinless chicken breasts

1 tablespoon onion powder or flakes

4 garlic cloves, minced

4 Adobo Grilled Chicken Breasts, sliced, recipe follows

2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce

Coarse salt and freshly ground black pepper

Nonstick cooking spray or oil

Lime wedges, for serving

1 tablespoon salt

1 tablespoon dried oregano

1/4 cup chopped fresh cilantro leaves

1 tablespoon lemon pepper

2 tablespoons olive oil, plus more for drizzling

1 tablespoon dried parsley flakes

1 tablespoon achiote powder

1/2 medium yellow onion, chopped

1/2 cup water

5 cups baby spinach leaves or mixed mesclun greens

1/2 tablespoon ground cumin

1 tablespoon garlic powder

3 medium tomatoes, chopped

4 ounces feta cheese, crumbled (1/2 cup)

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