Best 4 Adobo Grilled Chicken Salad In A Tortilla Bowl Recipes

"Adobo Grilled Chicken Salad in a Tortilla Bowl" offers a mouthwatering blend of flavors and textures in one complete meal. The grilled chicken, marinated in a flavorful adobo sauce, pairs perfectly with a crisp green salad and a crunchy tortilla bowl. This delightful dish is perfect for lunch, dinner, or even a light brunch, and it's sure to satisfy your cravings for something hearty, fresh, and flavorful.

Here are our top 4 tried and tested recipes!

ADOBO CHICKEN

Adobo Chicken image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

Ingredients

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

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.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

Preheat the oven to 350°F (180°C).
Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
Dice the tomatoes and add them to the bowl with the romaine.
Dice the onion and add it to the salad.
Cut the avocados in half, remove the pits, and dice. Add to the salad.
Add the corn and black beans.
In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
Pour the dressing over the salad and toss well.
Fill each tortilla bowl with the salad.
Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

GRILLED CHICKEN ADOBO

Grilled Chicken Adobo image

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

Provided by HEART-OF-MIDLOTHIAN

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups soy sauce
1 ½ cups water
¾ cup vinegar
3 tablespoons honey
1 ½ tablespoons minced garlic
3 bay leaves
½ teaspoon black pepper
3 pounds skinless, boneless chicken thighs

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.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g

TACO SALAD TORTILLA BOWL

Taco Salad Tortilla Bowl image

This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine.

Provided by Munchkin Mama

Categories Mexican

Time 23m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 flour tortillas
4 tablespoons olive oil (approximately)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Steps:

Preheat oven to 350 degrees.
Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

Nutrition Facts : Calories 212.9, Fat 15.8, SaturatedFat 2.4, Sodium 1935.2, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5

Tips:

For the best flavor, use a flavorful cut of chicken, such as bone-in, skin-on chicken thighs or breasts.
Make sure to marinate the chicken for at least 30 minutes, but no longer than 24 hours.
If you don't have time to marinate the chicken, you can simply season it with salt, pepper, and garlic powder before grilling.
Cook the chicken over medium-high heat until it is cooked through but still juicy.
Let the chicken rest for a few minutes before slicing it.
Use a variety of toppings for your salad, such as shredded cheese, avocado, salsa, and sour cream.
Serve the salad in a tortilla bowl or on a bed of lettuce.

Conclusion:

This adobo grilled chicken salad in a tortilla bowl is a delicious and satisfying meal that is perfect for a quick lunch or dinner. The chicken is juicy and flavorful, and the salad is packed with fresh vegetables. The tortilla bowl adds a fun and unique touch to the dish. Whether you are looking for a healthy and flavorful meal or a fun and easy party appetizer, this salad is sure to please.