Southwestern Tortilla Salad

Name: Southwestern Tortilla Salad
Yield: Serves 4
Ingredients: 8 taco shells; 5 1/2 tablespoons cooking oil, divided; 2 cups drained and rinsed kidney beans (from one 19-ounce can); 1/3 cup tomato salsa; 3/4 teaspoon salt, divided; 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

Southwestern Tortilla Salad was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/southwestern-tortilla-salad-recipe-2334.aspx" target="_blank">www.cooking.com.</a>

"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. 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...."

INGREDIENTS

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8 taco shells

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5 1/2 tablespoons cooking oil, divided

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2 cups drained and rinsed kidney beans (from one 19-ounce can)

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1/3 cup tomato salsa

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3/4 teaspoon salt, divided

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1 1/2 tablespoons wine vinegar

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3/4 teaspoon Dijon mustard

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1/4 teaspoon fresh-ground black pepper

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1/4 teaspoon chili powder

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1/4 cup chopped cilantro (optional)

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1 head romaine lettuce, shredded

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2 large tomatoes, chopped

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1 avocado, cut into thin slices

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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

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