What’s for Dinner? Adobo Grilled Chicken Salad!

Last night I cooked something yummy for dinner! I made a few changes to the original recipe, so you can find the original here.

Ingredients

• 2 tablespoons olive oil, plus more for drizzling
• 1/2 medium yellow onion, chopped
• 4 garlic cloves, minced
• Coarse salt and freshly ground black pepper
• 3 medium tomatoes, chopped
• 2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
• 1/2 cup water
• 1 (15-ounce) can pinto beans, drained and rinsed
• 5 cups baby spinach leaves or mixed greens
• 4 ounces feta cheese, crumbled (1/2 cup)
• 4 Adobo Grilled Chicken Breasts, sliced, recipe follows
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for serving

Directions

Heat the tablespoon of oil in a large skillet over medium heat. 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. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.

Place the  a handful of greens on plates. Divide the bean mixture between the plates and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.

Adobo Chicken:

• 1 tablespoon lemon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder or flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 tablespoon achiote powder
• 1/2 tablespoon ground cumin
• 1 tablespoon salt
• 6 boneless skinless chicken breasts
• Nonstick cooking spray or oil

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.

I used my meat tenderizer to flatten the chicken to make it more even. Then season chicken with the adobo seasoning. Grill until juices run clear.

Notes:

• Be sure to de-seed the chipotle peppers unless you like it hot. Ours was very smokey ans spicy, but we like spicy food.

Overall this was a great dish. I am thinking about doing the adobo chicken again and then cover it in the sauce, minus the beans, that I used an emulsion blender on.