Ingredients Jump to Instructions ↓

  1. 8 taco shells

  2. 5 1/2 tablespoons cooking oil

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

  4. 1/3 cup tomato salsa

  5. 3/4 teaspoon salt

  6. 1 1/2 tablespoons wine vinegar

  7. 3/4 teaspoon Dijon mustard

  8. 1/4 teaspoon fresh-ground black pepper

  9. 1/4 teaspoon chili powder

  10. 1/4 cup chopped cilantro

  11. 1 head romaine lettuce, shredded

  12. 2 large tomatoes, chopped

  13. 1 avocado, cut into thin slices

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

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

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

Instructions Jump to Ingredients ↑

  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 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.


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