Southwestern Tortilla Salad

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

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Ingredients

8 taco shells
5 1/2 tablespoons cooking oil
2 cups drained and rinsed kidney beans
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
1 roasted chicken, bones and skin removed, meat shredded
1/3 cup black olives, such as Kalamata, halved and pitted

Nutrition Info

Per Serving

Calories: 983 kcal
|
Carbohydrates: 59 g
|
Dietary Fiber: 16 g
|
Fat: 60 g
|
Protein: 54 g
|
Sugars: 4 g

About: Nutrition Info

Cooking Directions

Heat the oven to 350 degrees F. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.
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.
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.
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.

Yield: 4 servings

3. Still Hungry?

This Tex-Mex favorite comes together in minutes. You'll be surprised by how quick and easy it is to make your own refried beans--and how much better they taste than the ready-made variety.

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