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.
Serves:
Ingredients
- 8taco shells
- 5½tbspcooking oil
- 2cupskidney beans,(19 oz) can, drained and rinsed
- â…“cuptomato salsa
- ¾tspsalt
- 1½tbspwine 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
Instructions
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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.
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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.
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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.
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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.
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Serve and enjoy.
Nutrition
- Calories:Â 1526.08kcal
- Fat:Â 92.00g
- Saturated Fat:Â 23.40g
- Trans Fat:Â 0.75g
- Monounsaturated Fat:Â 42.76g
- Polyunsaturated Fat:Â 18.91g
- Carbohydrates:Â 88.00g
- Fiber:Â 33.82g
- Sugar:Â 7.61g
- Protein:Â 90.26g
- Cholesterol:Â 253.92mg
- Sodium:Â 1368.70mg
- Calcium:Â 485.98mg
- Potassium:Â 2832.24mg
- Iron:Â 14.01mg
- Vitamin A: 933.85µg
- Vitamin C:Â 31.77mg
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