Southwestern Tortilla Salad Recipe

Southwestern Tortilla Salad Recipe

  • 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
  1. 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.
  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.
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