Southwestern Tortilla Salad

Southwestern Tortilla Salad
Photo by © Melanie Acevedo

Ingredients

  • 5 ½ tablespoons cooking oil
  • 5 ½ tablespoons cooking oil
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon fresh-ground black pepper
  • 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
  • ¼ pound cheddar cheese, grated (about 1 cup)
  • ¾ teaspoon salt
  • + 25 more ingredients
    • 8 taco shells
    • 1/3 cup tomato salsa
    • 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
    • ¼ cup chopped cilantro (optional)
    • 1/3 cup black olives, such as Kalamata, halved and pitted
    • 1 ½ tablespoons wine vinegar
    • 1 head romaine lettuce, shredded
    • 2 cups drained and rinsed kidney beans (from one 19-ounce can)
    • 2 cups drained and rinsed kidney beans (from one 19-ounce can)
    • 1 ½ tablespoons wine vinegar
    • ¼ teaspoon fresh-ground black pepper
    • 1 head romaine lettuce, shredded
    • 1/3 cup tomato salsa
    • ¼ pound cheddar cheese, grated (about 1 cup)
    • 1 avocado, cut into thin slices
    • 1 avocado, cut into thin slices
    • 1/3 cup black olives, such as Kalamata, halved and pitted
    • 2 large tomatoes, chopped
    • ¼ teaspoon chili powder
    • 2 large tomatoes, chopped
    • ¾ teaspoon salt
    • ¾ teaspoon Dijon mustard
    • 8 taco shells
    • ¼ teaspoon chili powder
    • ¼ cup chopped cilantro (optional)

1. Heat the oven to 350°. 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...

View full recipe at My Recipes

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