Southwestern Tortilla Salad Recipe

Southwestern Tortilla Salad Recipe

How To Make Southwestern Tortilla Salad

Made with chicken, taco shells, and tomato salsa, this tortilla salad makes a filling side dish that’s rich in Southwestern flavors using warm spices.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 8taco shells
  • tbspcooking oil
  • 2cupskidney beans,(19 oz) can, drained and rinsed
  • cuptomato salsa
  • ¾tspsalt
  • tbspwine vinegar
  • ¾tspdijon mustard
  • ¼tspfresh ground black pepper
  • ¼tspchili powder
  • ¼cupcilantro,chopped, optional
  • 1headromaine lettuce
  • 2large tomatoes
  • 1avocado,cut into thin slices
  • ¼lbcheddar cheese,(about 1 cup)
  • 1roasted chicken,bones and skin removed
  • 1cupblack olives


  1. Heat the oven to 350 degrees F. Put the taco shells on a baking sheet and bake them for about 8 minutes until crisp. Break each in half.

  2. In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and ¼ 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 salt. Add the remaining oil, whisking. Add the cilantro.

  4. To serve, spread one side of the taco-shell halves with the refried beans and put 4 on each plate. Top with layers of lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.

  5. Serve and enjoy.


  • Calories: 1526.08kcal
  • Fat: 92.00g
  • Saturated Fat: 23.40g
  • Trans Fat: 0.75g
  • Monounsaturated Fat: 42.76g
  • Polyunsaturated Fat: 18.91g
  • Carbohydrates: 88.00g
  • Fiber: 33.82g
  • Sugar: 7.61g
  • Protein: 90.26g
  • Cholesterol: 253.92mg
  • Sodium: 1368.70mg
  • Calcium: 485.98mg
  • Potassium: 2832.24mg
  • Iron: 14.01mg
  • Vitamin A: 933.85µg
  • Vitamin C: 31.77mg
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