Southwestern Tortilla Salad Recipe

Name: Southwestern Tortilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oven to 350u00b0. 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.
5
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.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Southwestern Tortilla Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Tortilla Salad

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