Ingredients Jump to Instructions ↓

  1. 8 taco shells

  2. 5 1/20 tablespoon(s) cooking oil

  3. 2 cup(s) drained and rinsed kidney beans (from one 19-ounce can)

  4. 1/3 cup(s) tomato salsa

  5. 3/4 teaspoon(s) salt

  6. 1 1/20 tablespoon(s) wine vinegar

  7. 3/4 teaspoon(s) Dijon mustard

  8. 1/4 teaspoon(s) fresh-ground black pepper

  9. 1/4 teaspoon(s) chili powder

  10. 1/4 cup(s) chopped cilantro

  11. 1 head romaine lettuce , shredded

  12. 2 large tomatoes , chopped

  13. 1 avocado , cut into thin slices

  14. 1/4 pound(s) cheddar cheese , grated (about 1 cup)

  15. 1 roasted chicken , bones and skin removed, meat shredded (about 1 pound meat)

  16. 1/3 cup(s) black olives , such as Kalamata, halved and pitted

Instructions Jump to Ingredients ↑

  1. Heat the oven to 350°F. 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.


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