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Southwestern Tortilla Salad

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
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.
RECIPE INGREDIENTS
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
Southwestern Tortilla Salad Recipe at Cooking.com
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tex-Mex Chicken
 Taco Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 955
Fat. Total: 51g
Fiber: 19g
Carbohydrates, Total: 57g
Sodium: 1115mg
% Cal. from Fat: 48%
Cholesterol: 185mg
Protein: 70g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Dennis Reviewed: 09/28/2013
Great game day food!
Loved this recipe, I would back off on the salt and maybe mix the celantra paste in with the beans.
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