Recipe: Southwestern Tortilla Salad

SOUTHWESTERN TORTILLA SALAD

8 taco shells
FOR THE REFRIED BEANS:
5 1/2 tablespoons cooking oil, divided use
2 cups drained and rinsed kidney beans (from one 19-oz can)
1/3 cup tomato salsa
3/4 teaspoon salt, divided use
FOR THE DRESSING:
1 1/2 tablespoons wine vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon chili powder
1/4 cup chopped cilantro (optional)
TO SERVE:
1 head romaine lettuce, shredded
2 large tomatoes, chopped
1 avocado, cut thin slices
1/4 pound cheddar cheese, grated (about 1 cup)
1 roasted chicken, bones and skin removed, meat shredded (about 1 lb meat)
1/3 cup black olives, halved and pitted (such as Kalamata)

Preheat 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.

TO PREPARE THE REFRIED BEANS:
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.

TO PREPARE THE DRESSING:
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.

Notes: 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.

Servings: 4
Source: Quick from Scratch: Chicken by Food & Wine Magazine