Southwestern Tortilla Salad
- 8 taco shells
- 5 1/2 tablespoons cooking oil
- 2 cups drained and rinsed kidney beans (from one 19-ounce can)
- 1/3 cup tomato salsa
- 3/4 teaspoon salt
- 1 1/2 tablespoons wine vinegar
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon chili powder
- 1/4 cup chopped cilantro (optional)
- 1 head romaine lettuce, shredded
- 2 large tomatoes, chopped
- 1 avocado, cut into thin slices
- 1/4 pound cheddar cheese, grated (about 1 cup)
- 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
- 1/3 cup black olives, such as Kalamata, halved and pitted
- 1. Heat the oven to 350°. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.
- 2. In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and 1/4 teaspoon of the salt. Cook, mashing with a potato masher, for about 5 minutes.
- 3. In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, pepper, chili powder, and the remaining 1/2 teaspoon salt. Add the remaining 4 1/2 tablespoons oil, whisking. Add the cilantro.
- 4. To serve, spread one side of the taco-shell halves with the refried beans and put four on each plate. Top with layers of the lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.
- Wine Recommendation: The forceful flavor of cheddar cheese and the saltiness of the olives will go very nicely with a crisp and lively sauvignon blanc from California.
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